This ham is king of the Ibericos, made from a free range 100% Pata Negra pig. During the Montanera season, from October through February, the pigs double their weight by eating acorns and grass in pasture and oak woodlands. The hams are cured for 48 months using artisanal methods in La Alberca, Spain, a natural reserve declared a world heritage site. Deep, rich, earthy and nutty flavors emerge from this ham, one of the most prestigious in the world.
Since 1956 Fermin operates as a family business dedicated to the traditional methods of making Iberico pork charcuterie in La Alberca, Spain, where they raise Iberico pigs on their farm Finca Los Helechales. The farm and curing house are situated in the Sierra de Francia, a biosphere reserve national park in western Spain. Fermin produce a range of meats, from 100% Iberico pork finished on acorns to charcuterie made from crossbred pigs fed on pasture and grain.
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