Iberico Ham de Bellota Fermín
The Iberico Ham de Bellota Fermín is strongly tasty, each piece looks like a piece of marble with golden yellow fat streaks that literally melts into your mouth. The selection of purebred black Iberian pigs mainly fed on acorns from which is taken the hind limb to manufacture the Iberico Ham de Bellota Fermín and over three years of aging in warehouses in the clear air of the mountain of La Alberca, are the elements that come together to create this masterpiece of flavor.
The history of this amazing Iberico Ham de Bellota Fermín begins in the grazing of the pasturelands of the west of Spain, where the purebred black Iberian pigs or black hoofs (“Pata Negra”) run freely in family groups. In these places there are many holm oak trees, so these animals can make a feast of acorns, they also feed on wild herbs and grasses. Each pig eats about eleven kilos of acorns a day during autumn, gaining more than two pounds daily. The acorns gives to Iberico Ham de Bellota Fermín meat a delicious walnut flavor and due to its antioxidant properties allow the pork meat to be cured for long periods with a small amount of salt.
Iberico Hams de Bellota Fermín are hung to dry during winter in the beautiful mountain village of La Alberca. As the seasons change and the temperature rises, the fat melts. Meanwhile, inside the iberico ham, complex chemical changes occur that transform the meat of the Iberico Ham de Bellota Fermín. All the time the “Maestro Jamonero” of Fermín’s house opens and closes windows at the curing house to allow the fresh air of the mountain go into the house. His mission is to provide the proper temperature and humidity to create the perfect Iberico Ham de Bellota Fermín, this balance between internal distribution of salt, outside temperature, grease, moisture loss and time, is responsible for turning the meat into a delicious Iberico Ham de Bellota Fermín.
Iberico Ham de Bellota Fermín can be cured more than any other iberico ham, because of the antioxidants present in the diet of acorns. As the cycles of iberico ham from spring to summer to autumn and winter, many times, it becomes increasingly complex and flavorful. Fermín selects pieces of hams that are of adequate size to be healed between two and three years. Through the process, lose about 60% of its weight.
Ingredients: Iberian black pork, salt, seasoning (sugar sodium citrate, potassium nitrate, nitrate Sodium). Does not contain gluten.
Manufacturer: Embutidos y Jamones Fermín.
Source: La Alberca, Salamanca, Spain
Note: USDA Inspected