THE MAGNIFICENT IBÉRICO PIG, A UNIQUE BREED
Ibérico 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 tore healthy fat, creating a perfect marbling effect on their meat.
100% IBÉRICO ACORN-FED HAM
Shoulder, Loin, chorizo and Salchichón.
Made from a Free Range, 100% Ibérico pig. During the “Montanera” season (from October through February), this pig doubles its weight eating acorns and grass. Making it the finest and most luxurious pork meat in the world. Bold color and very rich flavor. Just once piece will create a memorable experience.
100% IBÉRICO GRAIN FREE RANGE HAM
Shoulder and Loin.
The 100% Ibérico Free Range pig has the unique ability to store healthy fat, creating a marbling effect that makes it flavorful but more delicate than Acorn-fed. It has an incomparable texture and flavor. Their free range life and their diet based of grain, grass, roots and everything nature provides, makes it very unique. Fermin is one of the few that produces this superb style.
50% IBÉRICO GRAIN-FED FREE RANGE HAM
Shoulder and Loin.
This 50% Ibérico Free Range is cross bred with the 100% Ibérico pig (female) and 100% Duroc pig (male) resulting in a 50% Ibérico pig that is fed on grains, grass and anything nature provides. The result offers a subtle and sophisticated taste in a format suitable for the everyday. Brilliant color and great texture, more delicate than the 100% family.
50% IBÉRICO GRAIN-FED HAM
Shoulder, Loin, Chorizo, Salchichón and Sobrasada.
Lower fat content with great marbling. Outstanding flavor but the lightest among all categories. Vibrant color, but not as intense as other categories. Best price among all the categories so you can eat more and add it to recipes.
Fermín Ham, Serrano Shoulder, Loin and Coppa.
We are also proud to offer an outstanding Serrano, made from pigs born, raised and processed in Spain. Our pigs are older, heavier and fattier than the pigs from North Europe. This means higher quality, better color, more tasty and bold flavor.
Because we are committed to our Serrano quality, we call it Fermín Ham and it is cured a minimum of 15 to up to 24 months.