A CUT ABOVE
PURE TRADITION FOR MORE THAN 60 YEARS
PURE TRADITION FOR MORE THAN 60 YEARS
Proud to be the first Iberico brand to arrive in the US. For more than 60 years, Fermín has been producing the highest quality lberico products in the world and we are proud to produce and import the largest number of Iberico dry cured products in the market.
OUR IBERICO
OUR IBERICO
Iberico pig is a direct descendant of the wild boars that used to inhabit the entire Mediterranean basin many years ago. They have a thin and stylized skeleton with a long straight snout and very strong legs. But, what truly makes this animal unique is its ability to develop fat infiltrations in their muscles, creating a perfect marbling effect on their meat.
AN ARTISANAL PROCESS
AN ARTISANAL PROCESS
Located in the Sierra de Francia, more than l,000 meters in elevation in the heart of a National Park declared a Biosphere Reserve by UNESCO, the medieval and magical village of La Alberca, has the perfect micro climate for our products to dry and age naturally. This climate allows us to continue our traditional methods to guarantee the best quality of our products.
José Andrés
Chef José Andrés
“When this jamón ibérico de bellota is under your nose you know it – aromas of acorns, wet grass, and thyme all come to you before you even taste it. Once the fat starts melting on your tongue, you get flavors of acorns, toasted hazelnuts, wet wood, and wildflowers – and then the fifth flavor, umami, adds a profound richness to round out the entire experience.”
Doreen Colondres
Chef Doreen Colondres.
Fermín Chef Ambassador,
Cookbook Author, Wine Educator.
“It awaken your senses, indulge in happiness. Close your eyes and savor this delicate and flavorful Jamón Iberico de Cebo. Take your time, get to know it, and learn more about its history, tradition and the passionate families who made this piece of art so delectable.”
Zach Watkins
Chef Zach Watkins.
Toro NYC – New York
“When this jamón ibérico de bellota is under your nose you know it – aromas of acorns, wet grass, and thyme all come to you before you even taste it. Once the fat starts melting on your tongue, you get flavors of acorns, toasted hazelnuts, wet wood, and wildflowers – and then the fifth flavor, umami, adds a profound richness to round out the entire experience.”
José Chesa
Chef José Chesa Ataula
Portland, Oregon
“Fermín Loin is an unforgettable Iberico delicacy cut; the loin has the perfect marriage of fat and meat. The flavor will haunt your dreams”
Doreen Colondres
Chef Doreen Colondres.
Fermín Chef Ambassador,
Cookbook Author, Wine Educator.
“It awaken your senses, indulge in happiness. Close your eyes and savor this delicate and flavorful Jamón Iberico de Cebo. Take your time, get to know it, and learn more about its history, tradition and the passionate families who made this piece of art so delectable.”
José Andrés
Chef José Andrés
“When this jamón ibérico de bellota is under your nose you know it – aromas of acorns, wet grass, and thyme all come to you before you even taste it. Once the fat starts melting on your tongue, you get flavors of acorns, toasted hazelnuts, wet wood, and wildflowers – and then the fifth flavor, umami, adds a profound richness to round out the entire experience.”
Zach Watkins
Chef Zach Watkins.
Toro NYC – New York
“When this jamón ibérico de bellota is under your nose you know it – aromas of acorns, wet grass, and thyme all come to you before you even taste it. Once the fat starts melting on your tongue, you get flavors of acorns, toasted hazelnuts, wet wood, and wildflowers – and then the fifth flavor, umami, adds a profound richness to round out the entire experience.”
José Chesa
Chef José Chesa Ataula
Portland, Oregon
“Fermín Loin is an unforgettable Iberico delicacy cut; the loin has the perfect marriage of fat and meat. The flavor will haunt your dreams”
