Sliced Jamon Iberico By Fermin

I was excited to try this Jamon, and I did try it despite the fact that the ice? that it was packed in was completely melted thus leaving wet and watery packaging which was kind of weird. It was cured meat so I tried it anyway and didn't get sick or anything. The ham itself was quite tasty and I like the fact that I was even able to try it without having to pay $25 for a slice at a fancy restaurant. I doubt I would order again, but if you REALLY want to try it, this was an alright way to get access to this meat.

Arrived super quick and very well packaged. Now, for the taste. Wow! I am a long time fan of Prosciutto Di Parma but this stuff is in a class of its own. Pricey, but worth it to try. I could eat an entire pound of the stuff but there is something about small quantities that seems to make me appreciate and enjoy something more than usual. It has a sweet smooth flavor and just enough salt. In fact, I enjoyed this more than the Iberico de Bellota. This stuff really does melt in your mouth. Also, I think the fat is best part. Enjoy this with a piece of Parmigiano-Reggiano, a good crusty bread and a glass of Brunello di Montalcino red wine and you ARE good to go!

The packaging was basic, no freezer bag, and the Jamon was certainly tasty yet it was too dry that it had bits stuck to the packaging cardboard and the Jamon had an unpleasant aroma.

The picture makes you think you re getting a big ham. All it is is just a flat package of real thin bacon strip slices. It tasted almost rotten. Thank God I didn't get sick. The Dollar store has tastier ham than this!

First of all, you should know that currently Fermin is the only company authorized to import Jamon Iberico into the United States. They setup US-approved butchering facilities in Spain to permit the legal import of this meat into the US. Any other Jamon Iberico you obtain here was either not approved through US Customs or is mislabeled.This is expensive, but is superior to even Jamon Serrano. Each slice is packed with INTENSE flavor that reflects the rich diet of the pig from which it came.The shipper includes an ice pack, so you're better off ordering this during cool seasons.

The ham was fine when it arrived, it was packed with dry ice and gelled ice packs. However, it has a very strong plastic aftertaste. I would not recommend this product for that reason. Sigh....the search continues.

The package arrived with a gel pack that was gummy and had lost its cool charge (meaning it wasn't really ice form so it was barely cold) but I didn't feel the ham was harmed in any way.Just so that you know where my taste buds are trained on, I am a Prosciutto Di Parma lover - specifically imported from Italy. I love it for the depth and maturity of flavor, succulence and luxurious melt-in-your-mouth texture when the deli slices it thin. I also enjoy imported German Speck. These are pricey, but by contrast, I find many cheaper supermarket prosciuttos generally too salty as they overcome otherwise a lack of flavor.First bite of the Fermin Iberico Jamon, I found it SALTY. I made every effort to try to discern its qualities. While it did have a slightly deeper and more developed flavor than cheap supermarket brands, the salt content overwhelmed it to where I cannot consider it superior to the succulence and silkiness of imported Di Parma which is of a flavor class of its own. I get that Iberico is a different category of ham, but whatever benefits of the pigs being descended from wild boars and that they fattened up on acorns to produce a nutty sweet ham, all those benefits were unfortunately eclipsed, and I found it more pleasant to dine on one of the better and less salty supermarket American-made prosciuttos at HALF the price.As a control, I also tried Fermin's Bellota pork loin product. The slices were smaller, drier and more crumbly. If this how the texture is meant to be for those living in Spain, then it's alleged superiority is more a topic of cultural arrogance and national chest-thumping. :-) The Bellota was clearly a better flavor, but the texture left me unavoidably comparing it against the much softer Di Parma.I have never been exposed to the Fermin brand, so I really don't know that tier of the market they are trying to reach, but my final comment is not directed at Fermin but towards the writers of all the articles trumpeting the superiority of Iberico ham over Di Parma and making it beyond compare. I don't claim to be studied on chauceterie, but where Iberico Jamon gets on average a 10 month cure, Di Parma can be 9 months to 2 years. Di Parma cannot be that inferior.Thus far, I feel that Iberico ham is over-touted and under-delivers. I'm rating this only 2 stars because there was a deeper flavor than the average brand, but not enough to make it transcend Di Parma.

Loved It!!!!Served it as an appetizer with blue brie, french bread and sparkling wine, my guest loved it too it was their first time trying it.It has a delicious distinct taste, the meat is sliced thin and melts in your tongue. Wish I could find it locally.I did not experience that plastic package taste the other reviewer mentioned.