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Fermín's thinly sliced dry-cured Iberian ham is slightly drier than Italian prosciutto—a sign that it's been made properly—but never stringy or tough; rather, its higher fat content yields a tender consistency and intensely aromatic flavor: meaty, almost gamey, with a lovely background sweetness. Adhering to tradition, this Jamón Ibérico is cured for about 36 months with salt as the only preservative; a ham master decides by smell, sight and touch when the pork is perfectly cured.
The company's white label meats—made from cross-bred 50% Ibérico and 50% Duroc pork—is an affordable introduction to the nutty, sweet and rich flavor of this famous Spanish delicacy.
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Iberian ham is best consumed "neat" as a tapas, tucked into simple sandwiches (what the Spanish call bocadillos), folded into omelets with a little crumbly blue cheese or served over braised lentils or white beans.
We trust family company Fermín for the highest-quality Ibérico products. Based in Salamanca, Spain, this producer has decades of experience crafting traditional cured meats and was the first authorized exporter of Ibérico products to the United States.
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