- Iberico de Bellota + Serrano in individual packaging
- Perfect party appetizer, pair with cheese
- Side by side comparison
- USDA inspected
- 8 oz total of sliced jamon
Spain enjoys the fortune of being the home of two excellent dry-cured hams - the ubiquitous Jamon Serrano and the exalted Jamon Iberico. Both are salted and cured for an extended time and are delightful additions to your table. Now you can compare the flavors in your own home! Jamon Serrano is made from normal pink pigs, and is usually cured for 12 to 18 months. It is ideal for many types of preparation - served at room temperature with cheese and olives, wrapped around fruits and preserved vegetables, or for adding flavor to cooked dishes. Iberico, the jewel of Spanish hams, is made from native black Iberico pigs. Its dark red meat and rich, complex flavor are best enjoyed at room temperature with a fine wine and not much else. (more info)
- Iberico de Bellota + Serrano in individual packaging
- Perfect party appetizer, pair with cheese
- Side by side comparison
- USDA inspected
- 8 oz total of sliced jamon
Spain enjoys the fortune of being the home of two excellent dry-cured hams - the ubiquitous Jamon Serrano and the exalted Jamon Iberico. Both are salted and cured for an extended time and are delightful additions to your table. Now you can compare the flavors in your own home! Jamon Serrano is made from normal pink pigs, and is usually cured for 12 to 18 months. It is ideal for many types of preparation - served at room temperature with cheese and olives, wrapped around fruits and preserved vegetables, or for adding flavor to cooked dishes. Iberico, the jewel of Spanish hams, is made from native black Iberico pigs. Its dark red meat and rich, complex flavor are best enjoyed at room temperature with a fine wine and not much else.
Each week a local company slices our Serrano hams and Iberico de Bellotas to ensure the thinnest, most delectable slices. You will be able to see that the sliced Iberico is truly 'bellota' by the way the mono-unsaturated fat glistens on each slice of ham.
Iberico de Bellota comes from Iberico pigs that range freely across southwestern Spain, consuming huge amounts of acorns ('bellotas' in Spanish). This wonderful combination of diet and exercise, along with expert dry-curing, creates what many connoisseurs call the finest (and healthiest) ham in the world.
The Bellota is carefully cured by Embutidos y Jamones Fermín in the medieval mountain village of La Alberca, creating an intense, complex flavor.
Our Jamon Serrano is cured by Redondo Iglesias, a family owned company. These hams are cured for over a year, and are among the best available in the U.S. (close)
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