Made from “Pata Negra” (black hoofed) pigs that are reared on a natural diet of acorns and grasses (Bellota hams are reared exlusively on acorns), Iberico pigs develop a meat that is high in fat and richly flavored. The texture is smooth and tender, the flavor soft and full of fat (the healthy monosaturated kind) that dissolves in the palate. Found only in Spain, and only exported to the United States by Embutidos Fermin. Sold bone in, whole shoulder.