BECOME AN EXPERT, LEARN ABOUT OUR PRODUCTSadmin2023-11-21T14:40:34+00:00
FERMÍN IBÉRICO AND ASPROSUB: A PARTNERSHIP THAT EMBRACES CREATIVITY AND FOSTERS INCLUSION
Fermín Ibérico has proudly joined forces with the Asociación de Personas con Discapacidad de Zamora (ASPROSUB)
THE WHITE LABEL, THE ID OF THE HAM!
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.
MARBLED OF MEAT INSTEAD OF FAT?
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.
WHY IS OUR 100% IBERICO GRAIN-FED FREE RANGE SO UNIQUE?
At Fermín, our products are carefully crafted using traditional methods passed down through generations. Our artisanal process is slow and laborious.
OUR NEW IBERICO MORCILLA ASTURIAN STYLE
In Spain, where the pig occupies such an important place in our gastronomy, you can find several types of blood sausage.
AN ARTISAN JEWEL WITH NATURAL IMPERFECTIONS
At Fermín we have been making our products following the same recipe for more than 60 years.
CURING, PART OF THE MAGIC OF THE ARTISAN PROCESS
As we discussed in our article on salting, the use of salt is the first step prior to the aging or curing process.
THE PRECIOUS FAT OF THE ACORN-FED IBERICO HAM
Although we tend to think that fat is bad for our body, fat is necessary in any balanced diet.
SALTING HAS ITS HISTORY
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).
WE ARE ALL NATURAL
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.
KEEP OUR PRODUCTS IN PERFECT CONDITION
Surely you have the question of how to preserve our cured products so that they maintain their quality, texture and flavor.
THE PEACEFUL “MONTANERA”, THE SECRET OF OUR ACORN-FED IBERICO
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
WHAT YOU DID NOT KNOW ABOUT OUR FERMÍN HAM
Our Fermín Serrano is produced with white pigs, born and raised in Spain.
COPPA, AN EXCEPTIONAL CUT!
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).
WHITE DOTS IN YOUR FERMIN IBERICO HAM?
These small dots are the “famous” tyrosine crystals. Tyrosine is one of the 20 amino acids present in the animal’s body.
OUR 100% ORGANIC
In Fermín, we have a strong commitment to sustainability, we care about our pasture, our community and the environment.
MOLD IS ESSENTIAL IN CURED PRODUCTS
Mold is essential to the aging process of our products. All our products are cured using artesanal methods.
BEHIND THE VERSATILE AND RICH SOBRASADA THERE ARE MANY YEARS OF HISTORY
Our Fermín Sobrasada is made with Iberico pork meat, salt, black pepper, oregano and Spanish pimentón (paprika).
MEET OUR EXQUISITE SALCHICHON!
Don’t Get Confused! While salchichon comes from Spain, salami comes from Italy.
OUR EXQUISITE LOIN
The loin is one of our most exquisite cuts. Tasting a piece of loin, whether Serrano or Iberico, is a unique experience.
HOW TO PAIRYOUR IBERICO
As a general rule, we always suggest enjoying our Iberico products with fresh Spanish bread (or a plain baguette) and a good wine.
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.
We comply with the BRC and IFS, fostering the trust of our consumers and guaranteeing the quality of our products, as well as transparency and rigor in our processes.
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