Ibérico Bites | January

For the past 60 years, Fermín has been producing high-quality Ibérico in la Sierra de Francia, more than 1.000 meters in elevation in the heart of a National Park declared a Biosphere Reserve, where the atmosphere for raising Ibérico pigs is at its peak. The artisanal cured meats in this share are made from Ibérico pig, an original breed from Spain. The meat is seasoned with natural spices and cured for 40 to 70 days using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage site. The breed is delicious served in a charcuterie presentation along with Honeycomb and Sheep’s Manchego (see other January Crop Shares) or used as an ingredient in a pasta dish or pizza topping.

Crop Shares are non-refundable. See details here.