Iberico de Bellota Pata Negra - Fermin *Quarter Pound*

Iberico de Bellota - Fermin, Quarter Pound

Delight in the unique flavors of Iberico de Bellota - Fermin. This is the top of the Spanish ham hierarchy: 100 percent Iberico pig, free range, and during the Montanera season from October through February it doubles its weight on acorns and grass. Fermin cures it 48 months in La Alberca, in a natural reserve declared a World Heritage site.

Why you'll love it

• 100 percent Iberico — The breed itself, not a cross, which is where the sweet, nutty fat begins.
• Acorn fed during Montanera — The autumn and winter acorn season is the reason the fat tastes of hazelnuts rather than pork.
• Free range — Pigs roaming the dehesa, which is why the marbling varies from piece to piece.
• 48 months of curing — Four years in the cellar, until the meat is deep red and the fat nearly translucent.
• Cured in La Alberca — A village inside a natural reserve declared a World Heritage site, using artisanal methods.

How to enjoy Serve it paper thin at room temperature, with nothing but bread and a glass of dry sherry or a Rioja. A few marcona almonds and a piece of manchego are all it needs alongside.

The top of the Iberico pyramid: acorn fed, four years cured, and worth every slice you do not share.