A CUT ABOVE

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.

PURE TRADITION FOR MORE THAN 60 YEARS

SINCE 1956

OUR STORY

OUR STORY

Fermín was born in 1956 as a result of the efforts of Fermín Martín and his wife. After years of dedication, they transformed an activity that was basically done for family survival into an industry that currently employs more than 100 people.

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.

RECIPES

ARTICLES

CHEF NOTES

OUR PRODUCTS

ARTICLES

CHEF NOTES

OUR PRODUCTS

OUR CHEFS

OUR CHEFS

Fermín Iberico a Cut Above Zach Watkins

"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
Fermín Iberico a Cut Above 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."

JOSÉ ANDRÉS, Chef José Andrés
Fermín Iberico a Cut Above Doreen Colondres

"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."

DOREEN COLONDRES, Chef Doreen Colondres. Fermín Chef Ambassador, Cookbook Author, Wine Educator.
Fermín Iberico a Cut Above Jose Chesa

"Fermín Loin is an unforgettable Iberico delicacy cut; the loin has the perfect marriage of fat and meat. The flavor will haunt your dreams"

JOSÉ CHESA, Chef José Chesa Ataula Portland, Oregon

NEWS ABOUT FERMÍN IBÉRICO:

NEWS ABOUT FERMÍN IBÉRICO: