Fermin
In 1956, in the magical medieval village of La Alberca (Salamanca), Fermín, a small family business was born. For more than 60 years, Fermín has been producing the highest quality Spanish Cured Meats in the world.
Jamon Iberico, Lomo Iberico, Salchichon, Chorizo...discover their wide range of Iberico products!
26 products
26 products
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DESCRIPTION
The Whole Bone-In Ibérico Ham by Fermin comes from 100% Iberian pigs, a breed renowned for its unique ability to store healthy fat, resulting in a marbling effect that enhances both flavor and delicacy.
The pigs are raised in free-range conditions, enjoying a diet consisting of grains, grass, roots, and other natural elements, contributing to its exceptional quality. Each ham leg is cured for a minimum of 34 months using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage site.
What do I need for slicing?
Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder or jamonero, a special ham slicing knife, and a bit of practice, that's it!
Jamón Ibérico de Cebo vs Jamón Ibérico de Bellota
The difference between Jamón Ibérico de Cebo and Jamón Ibérico de Bellota lies mainly in the pigs' diet and the resulting flavor and quality of the ham. Jamón Ibérico de Cebo comes from pigs that are primarily grain-fed, resulting in a flavorful but less complex taste compared to Bellota. On the other hand, Jamón Ibérico de Bellota comes from pigs that are free-range and fed mainly on acorns (bellotas) and natural pastures, especially during the montanera season. This diet gives the Bellota ham a richer, more intense flavor, with a higher fat content that infiltrates the muscle, leading to a more tender and aromatic ham.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 7 kg/16 lb
INGREDIENTS
100% Iberico grain-fed ham, salt.
USE & CARE
No refrigeration needed. Store in a dry, cool place. Harmless white mold on the exterior may occur and it is completely safe to eat. It can be wiped off using a cloth and some olive oil.
DESCRIPTION
The classic among classics, the authentic Spanish Jamon Serrano. The most iconic Spanish cured meat, carefully crafted from premium Serrano pork, expertly cured and aged to perfection by Fermin.
This Spanish ham leg is rich in minerals and high in protein content, essential for our muscles and brain. The curation process infuses each slice with rich, savory notes and a melt-in-your-mouth texture.
What do I need for slicing?
Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder or jamonero, a special ham slicing knife, and a bit of practice, that's it!
Jamón Serrano vs Jamón Ibérico
The difference between Serrano Ham and Jamón Ibérico lies mainly in the breed of the pigs and the curing process. Jamón Serrano comes from white pig breeds, such as Duroc or Large White, and is primarily cured with salt, resulting in a mild and less complex flavor. In contrast, Jamón Ibérico comes from Ibérico pig breeds, which have a unique ability to infiltrate fat into the muscle, and are often fed on acorns and grass in dehesas, giving them a richer, more complex flavor and a smoother texture. Additionally, the curing process for Jamón Ibérico is generally longer, contributing to its superior quality and more elaborate flavor profile.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 7.5 kg/17 lbs
INGREDIENTS
Pork, salt, seasoning (sugar, sodium citrate, potassium nitrate, Sodium Nitrate).
USE & CARE
No refrigeration needed. Store in a dry, cool place. Harmless white mold on the exterior may occur and it is completely safe to eat. It can be wiped off using a cloth and some olive oil.
DESCRIPTION
This Serrano Ham by Fermin has been meticulously deboned and crafted from carefully selected pork. Cured following the traditional curing process, the result is a Jamon Serrano with an intense flavor profile.
It can be sliced to be enjoyed as part of a charcuterie platter, but But the advantage of slicing it yourself is that you can make small ham cubes, which are used in many Spanish recipes.
How to slice this Boneless Jamon Serrano?
You can slice your boneless Serrano ham by hand using a ham carving knife or with an electric slicer.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about. 5 kg/11 lb
INGREDIENTS
Pork ham, salt, sugar, trisodium citrate, potassium nitrate, sodium nitrite.
USE & CARE
Keep refrigerated. Take out to room temperature 30 minutes before slicing.
DESCRIPTION
Our Boneless Ibérico Ham Shoulder Bellota by Fermin is sourced from 100% Iberian pigs that roam freely in the Spanish countryside, feasting on a diet of sweet acorns.
Through a meticulous deboning process, this Spanish cured meat is a convenient way to enjoy the culinary experience of eating Jamón Ibérico. This succulent and tender Iberian ham shoulder is rich in proteins and omega-3 fatty acids, and pairs perfectly with crusty bread with extra virgin olive oil and or Manchego cheese on a toast with fresh tomato.
How to slice this Boneless Ibérico Ham Shoulder?
Slice your boneless Paleta Ibérico Acorn-fed by hand using a ham carving knife or with an electric slicer.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 1,8-2,25 kg/4-5 lb
INGREDIENTS
100% Iberico acorn-fed shoulder, salt, sugar, trisodium citrate, potassium nitrate, sodium nitrite.
USE & CARE
Keep refrigerated.
DESCRIPTION
Savor the remarkable taste of the best Boneless Ibérico Ham Bellota without needing ham-cutting skills. This Jamon Iberico de Bellota Boneless by Fermin is sourced from the finest 100% Iberian pigs raised in the heart of Spain and nourished on a diet of acorns.
Skillfully hand-deboned for effortless enjoyment, each slice delivers an authentic gastronomic experience. With an exquisite flavor and tender texture, simply slice and enjoy as part of your gourmet experience.
We recommend making small ham cubes to add to your gazpacho or salmorejo. This will turn these traditional Spanish dishes into a true delight!
How to slice your Boneless Ibérico Ham Bellota?
You can slice your boneless Jamon Iberico de Bellota by hand using a ham carving knife or with an electric slicer.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 4 kg/9 lb
INGREDIENTS
The ingredients for the 100% Iberico acorn-fed ham are: salt, sugar, trisodium citrate, potassium nitrate, and sodium nitrite.
USE & CARE
Keep refrigerated.
DESCRIPTION
Our Whole Jamon Iberico de Bellota by Fermin is sourced from purebred 100% Iberian pigs raised in the dehesa. Known as "Jamon Pata Negra", this Iberian ham is sourced from acorn-fed pigs and cured for an extended period to develop their distinctive flavor and exceptional marbling. The result is an exquisite ham with a velvety texture.
This is one of the biggest treasures of the Spanish gastronomy, in terms of flavor and nutritional properties, since it is rich rich in proteins and omega-3 fatty acids.
What do I need for slicing?
Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder or jamonero, a special ham slicing knife, and a bit of practice, that's it!
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 7 kg/16 lb
INGREDIENTS
100% Iberico pork acorn-fed, salt, sugar, trisodium citrate, potassium nitrate, and sodium nitrite.
USE & CARE
No refrigeration needed. Store in a dry, cool place. Harmless white mold on the exterior may occur and it is completely safe to eat. It can be wiped off using a cloth and some olive oil.
