Bone-In Ibérico Ham Shoulder by Fermin

Our whole Bone-In Ibérico Ham Shoulder by Fermin is sourced from 100% Iberian pigs raised on a grain-fed diet in the dehesa. This ham shoulder undergo a meticulous curing process for a minimum of 24 months using traditional methods to ensure their exquisite taste and tender texture. 

The Iberian pigs are free-range lifestyle and their diet consists in a blend of grains, grass, roots, and everything nature provides, and together with their ability to accumulate healthy fat, contribute to its exceptional quality and uniqueness, with a delicious marbling effect. Each slice unveils a symphony of rich, nutty flavors that tantalize your palate. Perfectly presented on the bone, this shoulder is a masterpiece of Spanish cured meats, capturing the essence of Ibérico excellence.

Tasting notes

Bold color, intense aroma, pungent buttery flavor and very rich on the palate. Just one piece will create a memorable experience.

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham slicer knife, and a bit of practice, that's it!

Ham Shoulder (Paleta) vs Serrano Ham (Jamón Serrano)

The Serrano shoulder is the front leg of the pig. It is smaller, with less fat and more bone. Its flavor is less juicy but more intense.