Our Whole Jamon Iberico de Bellota by Fermin is sourced from purebred 100% Iberian pigs raised in the dehesa. Known as "Jamon Pata Negra", this Iberian ham is sourced from acorn-fed pigs and cured for an extended period to develop their distinctive flavor and exceptional marbling. The result is an exquisite ham with a velvety texture.

This is one of the biggest treasures of the Spanish gastronomy, in terms of flavor and nutritional properties, since it is rich rich in proteins and omega-3 fatty acids.

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham slicer knife, and a bit of practice, that's it!

The Whole Bone-In Ibérico Ham by Fermin comes from 100% Iberian pigs, a breed renowned for its unique ability to store healthy fat, resulting in a marbling effect that enhances both flavor and delicacy.

The pigs are raised in free-range conditions, enjoying a diet consisting of grains, grass, roots, and other natural elements, contributing to its exceptional quality. Each ham leg is cured for a minimum of 34 months using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage site.

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham slicer knife, and a bit of practice, that's it!

Grain-fed Ham (Jamón Ibérico de Cebo) vs Acorn-fed Ham (Jamón Ibérico de Bellota)

The difference between Jamón Ibérico de Cebo and Jamón Ibérico de Bellota lies mainly in the pigs' diet and the resulting flavor and quality of the ham. Jamón Ibérico de Cebo comes from pigs that are primarily grain-fed, resulting in a flavorful but less complex taste compared to Bellota. On the other hand, Jamón Ibérico de Bellota comes from pigs that are free-range and fed mainly on acorns (bellotas) and natural pastures, especially during the montanera season. This diet gives the Bellota ham a richer, more intense flavor, with a higher fat content that infiltrates the muscle, leading to a more tender and aromatic ham.

Our whole Bone-In Ibérico Ham Shoulder Bellota Pata Negra by Fermin is an exceptional product originates from the front leg of a free-range, 100% Iberian pigs, a cherished native breed from Spain renowned for its exceptional quality. During the Montanera season, spanning from October to February, these pigs undergo a remarkable transformation, doubling their weight as they feast on a diet rich in acorns and grass in the dehesa, resulting in the finest and most prestigious shoulder in the world. 

Cured for a minimum of 26 months using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage site, this Spanish Bellota Ham Shoulder embodies the epitome of gourmet excellence.

A masterpiece of Spanish cured meats, rich in protein and omega-3 fatty acids.

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham carving knife, and a bit of practice, that's it!

Ham Shoulder vs Ham

The Serrano shoulder is the front leg of the pig. It is smaller, with less fat and more bone. Its flavor is less juicy but more intense.

Our whole Bone-In Ibérico Ham Shoulder by Fermin is sourced from 100% Iberian pigs raised on a grain-fed diet in the dehesa. This ham shoulder undergo a meticulous curing process for a minimum of 24 months using traditional methods to ensure their exquisite taste and tender texture. 

The Iberian pigs are free-range lifestyle and their diet consists in a blend of grains, grass, roots, and everything nature provides, and together with their ability to accumulate healthy fat, contribute to its exceptional quality and uniqueness, with a delicious marbling effect. Each slice unveils a symphony of rich, nutty flavors that tantalize your palate. Perfectly presented on the bone, this shoulder is a masterpiece of Spanish cured meats, capturing the essence of Ibérico excellence.

Tasting notes

Bold color, intense aroma, pungent buttery flavor and very rich on the palate. Just one piece will create a memorable experience.

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham slicer knife, and a bit of practice, that's it!

Ham Shoulder (Paleta) vs Serrano Ham (Jamón Serrano)

The Serrano shoulder is the front leg of the pig. It is smaller, with less fat and more bone. Its flavor is less juicy but more intense.

The classic among classics, the authentic Spanish Jamon Serrano. The most iconic Spanish cured meat, carefully crafted from premium Serrano pork, expertly cured and aged to perfection by Fermin.

This Spanish ham leg is rich in minerals and high in protein content, essential for our muscles and brain. The curation process infuses each slice with rich, savory notes and a melt-in-your-mouth texture.

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a Serrano ham holder, a special ham carving knife, and a bit of practice, that's it!

Jamón Serrano vs Jamón Ibérico

The difference between Serrano Ham and Jamón Ibérico lies mainly in the breed of the pigs and the curing process. Jamón Serrano comes from white pig breeds, such as Duroc or Large White, and is primarily cured with salt, resulting in a mild and less complex flavor. In contrast, Jamón Ibérico comes from Ibérico pig breeds, which have a unique ability to infiltrate fat into the muscle, and are often fed on acorns and grass in dehesas, giving them a richer, more complex flavor and a smoother texture. Additionally, the curing process for Jamón Ibérico is generally longer, contributing to its superior quality and more elaborate flavor profile.

The Whole Serrano Bone-In Ham Shoulder by Fermin is crafted with care from the finest pork and cured using time-honored methods to achieve its authentic and delicious taste. 

Sourced from pigs raised in Salamanca (Spain), the unique conditions of the region results in a superior product. These pigs, older, heavier, and fattier than those from North Europe, ensure a more complex and flavorful experience for you.

Using artisanal methods and cured for a minimum of 18 months, each slice of our Paleta Serrana showcases the rich marbling and intense flavor indicative of authentic Spanish cuisine. Whether for casual gatherings or elegant affairs, this delicacy adds a touch of Mediterranean flair to any occasion.

Ham Shoulder (Paleta) vs Jamón Serrano

The Serrano shoulder is the front leg of the pig. It is smaller, with less fat and more bone. Its flavor is less juicy but more intense.

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham slicer knife, and a bit of practice, that's it!

How to eat the Ham Shoulder (Paleta Serrana)?

Perfect to enjoy by itself, on a Spanish charcuterie board, tapa or to add into any breakfast, lunch or dinner recipe. Pairs great with a Spanish beer, Albariño wine and Ribera del Duero or Rioja red wines.

Savor the remarkable taste of the best Boneless Ibérico Ham Bellota without needing ham-cutting skills. This Jamon Iberico de Bellota Boneless by Fermin is sourced from the finest 100% Iberian pigs raised in the heart of Spain and nourished on a diet of acorns. 

Skillfully hand-deboned for effortless enjoyment, each slice delivers an authentic gastronomic experience. With an exquisite flavor and tender texture, simply slice and enjoy as part of your gourmet experience.

We recommend making small ham cubes to add to your gazpacho or salmorejo. This will turn these traditional Spanish dishes into a true delight!

How to slice your Boneless Ibérico Ham Bellota?

You can slice your boneless Jamon Iberico de Bellota by hand using a ham carving knife or with an electric slicer. 

Our Boneless Ibérico Ham Shoulder Bellota by Fermin is sourced from 100% Iberian pigs that roam freely in the Spanish countryside, feasting on a diet of sweet acorns. 

Through a meticulous deboning process, this Spanish cured meat is a convenient way to enjoy the culinary experience of eating Jamón Ibérico. This succulent and tender Iberian ham shoulder is rich in proteins and omega-3 fatty acids, and pairs perfectly with crusty bread with extra virgin olive oil and or Manchego cheese on a toast with fresh tomato. 

How to slice this Boneless Ibérico Ham Shoulder?

Slice your boneless Paleta Ibérico Acorn-fed by hand using a ham carving knife or with an electric slicer.

This Serrano Ham by Fermin has been meticulously deboned and crafted from carefully selected pork. Cured following the traditional curing process, the result is a Jamon Serrano with an intense flavor profile. 

It can be sliced to be enjoyed as part of a charcuterie platter, but But the advantage of slicing it yourself is that you can make small ham cubes, which are used in many Spanish recipes.

How to slice this Boneless Jamon Serrano?

You can slice your boneless Serrano ham by hand using a ham carving knife or with an electric slicer. 

Simply the best chorizo in the USA. Our Chorizo Ibérico de Bellota, a true culinary delight carefully crafted by Fermin brand. Its rich, smoky and distinctive flavor with its intense aroma, deep red color, and perfect balance of spices, makes it a true spectacle for your palate.

This Spanish cured meat is crafted from the finest 100% Iberico pigs raised in the expansive dehesa, where they roam freely and feast on a diet of acorns. The result of combining the finest meat with respect for tradition and artisanal processes is a gourmet product that will delight lovers of authentic Spanish chorizo.

It comes presented in a sturdy cardboard tube, which enhances its premium quality and also makes it perfect for gifting.

How to eat Chorizo Ibérico de Bellota?

Slice it by hand into thin slices to enjoy with Spanish crackers like Picos Camperos, or with bread and a good Spanish extra virgin olive oil.

One of our best sellers. An artisanal dry-cured Chorizo Ibérico sausage, sourced from Iberian pigs, an original breed from Spain. It is "longaniza" style, which makes it thinner and slightly firmer but with a more intense flavor. Upon slicing, the aroma creates an anticipation of heightened flavors.

Cured for a minimum of 30 days using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage.

How to eat the Chorizo Ibérico Longaniza Style?

This is the perfect chorizo to enjoy as a tapa with slices of bread and Spanish crackers. To accompany it, nothing beats classic Spanish olives, Idiazábal cheese and a glass of Rioja or Ribera del Duero red wine.

Our Duo Chorizo & Salchichón Ibérico by Fermin was created to elevate your Spanish tapas experience. A special pack of 2 of our best sellers to make easier for you to try two of the most popular Spanish cured meats. Both are made with 50% Iberico pork and are a longaniza-style sausage.

Content:

• Chorizo Ibérico Sausage by Fermin
• Salchichón Ibérico Sausage by Fermin

Our Ibérico Pork Loin Bellota by Fermin is an exquisite Iberian cold cut sourced from 100% Ibérico pigs, fed on acorns and natural herbs, and they roam freely in the dehesa, where their exercise helps the fat infiltrate into the meat, resulting in a marbled and juicy product.

The meat is seasoned with salt and spices like natural ingredients, each slice is a testament to Spain's rich culinary heritage, perfect for Spanish tapas or as a centerpiece on your charcuterie board.

It comes presented in a sturdy cardboard tube, which enhances its premium quality and also makes it perfect for gifting.

How to eat Ibérico Pork Loin Bellota?

We're talking about a gourmet product, so it's important to enjoy it with accompaniments that enhance its flavor. With that said, it pairs perfectly with toasted bread and a drizzle of extra virgin olive oil, or with Spanish crackers.