Jamón Ibérico - Iberico Ham

Jamón ibérico must be made from either pure breed Black Iberian pigs or cross-bred pigs at least 50% Black Iberian mixed only with Duroc pigs. Jamón ibérico, especially the one labeled de bellota, has a smooth texture, rich, savory taste, and regular marbling. The hams are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least twelve months. Ours is cured for 48 months.