Become an Expert, Learn About Our Products

When you buy an Iberico ham or shoulder from Fermín, it is important to understand its labels very well, since they provide us with valuable information about the product.

If you have ever opened a ham with a higher proportion of fat than normal, you have been able to see what is called muscular steatosis.

At Fermín, our products are carefully crafted using traditional methods passed down through generations. Our artisanal process is slow and laborious.

In Spain, where the pig occupies such an important place in our gastronomy, you can find several types of blood sausage.

At Fermín we have been making our products following the same recipe for more than 60 years.

As we discussed in our article on salting, the use of salt is the first step prior to the aging or curing process.

Although we tend to think that fat is bad for our body, fat is necessary in any balanced diet.

The use of salt as a method to preserve meat and fish originated in ancient Egypt and it is said that the Phoenicians spread it throughout the Mediterranean (1200 BC).

Some foods may contain substances that are generally harmless to most of the population. But for others, they can be harmful, producing allergies or intolerances.

Surely you have the question of how to preserve our cured products so that they maintain their quality, texture and flavor.

When I travel through Spain between autumn and spring, it is a delight to observe the peace with which the pigs move through the pastures in search of acorns, a luxury food that later determines the quality of the ham

Our Fermín Serrano is produced with white pigs, born and raised in Spain.

We call it Coppa. But it’s original name is capicola or capocollo, a latin Tuscan word that means neck or collars (cuello in Spanish).

These small dots are the “famous” tyrosine crystals. Tyrosine is one of the 20 amino acids present in the animal’s body.

In Fermín, we have a strong commitment to sustainability, we care about our pasture, our community and the environment.

Mold is essential to the aging process of our products. All our products are cured using artesanal methods.

Our Fermín Sobrasada is made with Iberico pork meat, salt, black pepper, oregano and Spanish pimentón (paprika).

Don’t Get Confused! While salchichon comes from Spain, salami comes from Italy.

The loin is one of our most exquisite cuts. Tasting a piece of loin, whether Serrano or Iberico, is a unique experience.

As a general rule, we always suggest enjoying our Iberico products with fresh Spanish bread (or a plain baguette) and a good wine.