The ham and shoulder production process at Fermín is slow and laborious. It can last anywhere from 15 months to more than 4 years.
For more than 60 years, we’ve been following exactly the same recipe. That means savoring the legacy of our family, who has worked hard to preserve our natural and exquisite product.
For us, this natural and artisanal process begins at the farm. We take care of our pigs throughout their lives, including how they live, how healthy and happy they are, and what they eat.
The most important steps in this traditional dry curing process are: