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The deep red meat of the shoulder (i.e. the front leg) is marbled throughout with fat. Smaller than the ham, it needs less time for aging, a minimum of 18 months. Size: approximately 4.5-5 Lbs Origin: Córdoba, Spain
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Jamon Iberico from Embutidos y Jamones Fermin in Salamanca. The rich flavors of the finely marbled meat have no comparison. Size: approximately 14-18 Lbs Origin: La Alberca (Salamanca,) Spain
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Jamon Iberico from Embutidos y Jamones Fermin in Salamanca. The rich flavors of the finely marbled meat have no comparison. Size: approximately 8.5-12 Lbs Origin: La Alberca (Salamanca,) Spain
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Iberico Pata Negra Jamon, aged for at least 24 months, then sliced. Intense Aroma, smooth flavor, reddish color and incomparable texture. Size: 2oz/57g Origin: Salamanca, Spain
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100% Acorn Fed Iberico Pata Negra Jamon. Cured for 48 months using artisanal methods, then sliced. Intense aroma, smooth flavor, reddish color and incomparable texture. Size: 2oz/57g Origin: Salamanca, Spain
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The best of Spain - Iberico pata negra jamon, aged at least 24 months, and lomo, the finest cut of a 100% iberico pig, cured for 70 days using artisanal methods. Size: 2 Items Origin: Salamanca, Spain
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