Fermín Ibérico Jamon, Bone-In

In the dehesas, an indigenous forest of southwestern Spain, the Ibérico pig, a descendent of the wild boar, still wanders free. Popularly known as the Pata Negra or Black Hoof, the Ibérico. Each Jamón Ibérico is cured for a minimum of 3 years in the home of Fermin, La Alberca. One of the most beautiful mountain villages in the beautiful mountains of Castilla Y Leon, just south of Salamanca.   Fermin brings the finest Spanish delicacies to the U.S. A true artisinal Spanish producer. The whole bone-in ham weighs approximately 16 LBS each. You are ordering 1 Ibérico jamon.   UPS Ground shipping is included. Shipping time to West Coast via UPS ground can take 7-10 days after your order ships.   This will fit the Fermin wood Jamonero, available from Ibericousa.com