This is the selection of four Ibérico products from Fermin, renowned producers of the world’s finest jamón Ibérico since 1956. It is made in the village of La Alberca, which sits at over 3,000' in elevation in Spain’s Sierra de Francia, providing an optimal microclimate for natural drying and aging. A direct descendant of the wild boars that once roamed the Mediterranean basin, the Ibérico pig is known for exceptional fat marbling. This selection is derived from a cross of Ibérico and Duroc, grain-fed and farm-raised to yield a lower fat content but no less flavor. Includes 2 oz. of sliced loin, and 2 oz. of sliced ham, 2 oz. of sliced chorizo, and 2 oz. of sliced salchicon.