Fermin Ham, 50% Iberico
$0.00 · 2 oz100% Ibérico pig crossed with a 100% Duroc pig, and cured for 36 months using artisanal methods in La Alberca, Spain.
Ibérico lovers (yes, we're sub genre of meat enthusiasts), this is a beautifully marbled, mildly intense Ibérico the charcuterie platter is begging for.
