Each ham is cured in the mountain air for over two years, experiencing the changing temperatures of the seasons. Under the watchful eye of the ham masters at Jamones Fermin, the hams cure in special curing rooms with open windows, and eventually lose over 40% of their weight as much of the fat melts away.
This is the type of Jamón Ibérico most commonly served in Spain. It is made from the native cerdo ibérico black pigs that are fed a diet of high-quality grain (as opposed to acorns, or bellota). Cured for 36 months by the masters at Embutidos y Jamones Fermín, the resulting jamón is dark ruby red, with streaks of white fat adding flavor and texture to the slices.