Fermin Iberico Bone-In Ham, 16 Pound Piece
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Description
In the dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. The Iberico, with its diet of acorns and other naturally growing plants of the dehesa, is responsible for the unsurpassed taste and quality of the traditional Dry-cured hams and sausages of Spain. Air-cured for 28-36 months.
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