Introducing the Ibericos de Bellota Pack, a curated selection of premium cured meats that capture the essence of Spanish culinary excellence. Sourced from free-range 100% Iberian pigs that roam the picturesque landscapes of the dehesa, these meats are imbued with the rich flavors of acorns and natural pastures. Each slice reflects the unparalleled quality of Iberico pork, celebrated for its exquisite taste and texture.

This pack is the epitome of indulgence for aficionados of fine charcuterie, offering a gourmet experience that embodies the essence of Spain. Perfect for those who appreciate the finer things in life, this collection is a celebration of Spanish gastronomy, meticulously crafted to satisfy even the most discerning palates.

Elevate your culinary journey with the Ibericos de Bellota Pack—a symphony of flavors that pays homage to the timeless traditions of Spanish cuisine. It contains three type of Iberian Cold Cuts:

• Ibérico Pork Loin Bellota
• Chorizo Ibérico Bellota
• Salchichón Ibérico Bellota

Introducing our exquisite Morcilla Spanish Blood Sausage Fermin, a savory Spanish cured meat that embodies the rich flavors of Spanish cuisine.

Made from the finest ingredients and sourced from free-range Ibérico pigs, it is a premium morcilla blood sausage that promises to tantalize your taste buds. Crafted with care and expertise by Fermin, this is a traditional Spanish sausage renowned for its distinctive taste and texture, perfect for cooked consumption.

What is Morcilla?

Morcilla is a typical Spanish blood sausage made by cooking pork blood with a filler until it congeals, and then blended with some Spanish spices.

How to eat Morcilla?

It must be grilled to a minimum temperature of 160°F. You can include it in your favorite meat stews, or when cooking beans or chickpeas with chorizo. We also recommend cooking it and adding it to fried eggs, or simply enjoying it with a slice of bread to fully appreciate its flavor.

An authentic Spanish delicatessen, perhaps our favorite Salchichón Ibérico. And it's no wonder, as Fermin crafts this sausage using artisanal methods and sourced from 100% Iberian pork, sourced from acorn-fed Iberian pigs that roam freely in the dehesa. What does it mean to be 100% Ibérico? It means that both the mother and the father are of 100% Ibérico breed, giving it an unmistakable flavor, with fat that melts on the palate as it comes into contact with room temperature.

Dry-cured to perfection, each slice of this Salchichón Ibérico de Bellota embodies the rich flavors of the premium Spanish charcuterie, resulting in unparalleled quality and taste.

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

How to eat the Salchichón 100% Ibérico de Bellota?

Slice it yourself and store the rest to always preserve its freshness and flavor. You can use a ham carving knife for slicing. It is a premium product with a great taste, so we recommend pairing it with bread and olive oil or crackers. Include it in a charcuterie board along with other Iberian cold cuts, Spanish cheeses, and some pickles.

Exquisite Spanish Salchichon Iberico Sausage, a premium Spanish delicacy crafted by Fermin with the utmost care and tradition. Dry-cured to perfection, this Iberian Cold Cut boasts the rich flavors of grain-fed Iberian pigs, delivering a taste sensation that is both traditional and exceptional. Made with 50% Iberico pork from free-range pigs, each slice of this longaniza-style salchichon embodies the essence of Spanish cuisine.

How to eat Salchichon Ibérico Sausage?

Perfect for charcuterie boards or enjoyed on its own combined with some bread or crackers, this gourmet treat is a testament to Fermin's commitment to quality and excellence.

Our 50% Ibérico Ham is an excellent alternative in terms of quality-price ratio, ideal for those who want a great-tasting Ibérico ham for daily consumption or to add to recipes featuring Ibérico ham.

This Jamon is sourced from the esteemed Fermin farm, and meticulously crafted from Ibérico pigs raised on a diet of high-quality grains, resulting in a flavor profile that is both rich and nuanced. It comes thinly sliced, making it easy to present on your tapas or Spanish charcuterie board.

What is 50% Ibérico Ham?

50% Ibérico ham is a type of ham that comes from pigs that are 50% Ibérico breed. This means that one of the pig's parents is 100% Ibérico, while the other parent is of another breed, usually a Duroc pig, which is crossed with the Ibérico pig to enhance certain characteristics of the ham, such as fat marbling and flavor.

How to eat 50% Ibérico Ham?

Whether served as the centerpiece of a charcuterie board or enjoyed on its own, Fermin's 50% Ibérico Grain-Fed Iberian Ham is sure to impress even the most discerning palates. Pair it with your favorite wine or cheese like Manchego or Idiazábal for a complete gastronomic experience.

This Sliced 50% Ibérico Pork Loin by Fermin is made with pork loin from free-range Iberian pigs, fed on grain, natural herbs and mushrooms in the dehesa, and crafted with natural ingredients.

This is an excellent Spanish cured meat, with a lower fat content than the 100% Ibérico Pork Loin and a less intense flavor, yet still delicious and tender at the same time. A Spanish delicacy that embodies the essence of premium quality and rich flavor.

How to eat 50% Ibérico Pork Loin?

It's an excellent addition to any Spanish charcuterie board, or you can also enjoy it with crispy bread.

The most consumed Chorizo Ibérico in the USA. Crafted by Fermin, it is an artisanal mild chorizo sourced from free-range Iberian pigs, a cherished breed native to Spain.

To produce the chorizo, the meat is carefully seasoned with natural spices from Spain, imbuing it with a distinctive and irresistible flavor profile. The result is a singular juiciness Spanish sausage, and each slice of this chorizo offers a burst of flavor that delights the palate.

How to eat Chorizo Ibérico?

This chorizo can become one of the stars of your charcuterie board of Spanish cured meats. We recommend enjoying it with crackers, but it's also delicious on a slice of artisanal bread with a drizzle of extra virgin olive oil.

Likely the most well-known Iberian ham in the USA, as Fermin was the first Spanish cured meats company to export Iberian products to the USA almost 20 years ago.

Thinly sliced, this Sliced Ibérico Ham Bellota is a masterpiece of Spanish culinary tradition. Sourced from 100% Iberian pigs acorn-fed roaming freely in the dehesa, this premium Ibérico ham leg embodies the essence of quality and flavor.

Cured for 48 months to ensure the optimal flavor development and richness, this Pata Negra boasts a melt-in-your-mouth texture and a savory aroma that will delight your palate.

Experience the true essence of Spanish cured meats with every bite of this exquisite Bellota ham!

How to eat Ibérico Ham Bellota Fermin?

There can't be a Spanish charcuterie board without Jamon Iberico. But besides this, you can use it to prepare some delicious fried eggs with ham, one of the simplest yet most delicious recipes in the Spanish cuisine.

The Sliced Ibérico Pork Loin is an exclusive product that we don't exaggerate in saying rivals even the finest Jamon Iberico de Bellota. If you're a lover of cured meats and haven't tried it yet, you're missing out! We guarantee it's a true delight for your palate, with its mild flavor and a hint of light smoke. Carefully crafted and thinly sliced by Fermin, from free-range, 100% Iberian pigs, fed with acorns in the dehesa.

How to eat Ibérico Pork Loin Bellota?

Arrange the sliced Ibérico Pork Loin Bellota on a platter with a selection of Spanish cheeses, olives and pickles, Spanish crackers such as picos camperos or regañás, and crusty bread finished with a drizzle of premium olive oil for an authentic Spanish tapas experience. Pair it with a glass of red wine.

This premium Salchichon Ibérico sausage is a delicious Spanish cured meat made from the finest cuts of Iberico pork and crafted by Embutidos Fermin. The pigs live freely in the dehesa and feed on natural foods they find, such as mushrooms and herbs, and are occasionally supplemented with natural grain. This is key to achieving a high-quality product with a spectacular flavor.

Cured for a minimum of 40 days using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage and seasoned with a blend of nutmeg, black and white pepper, our Salchichón Ibérico offers a distinctively savory experience. Each slice is thinly cut to perfection, allowing you to savor the rich flavors with every bite.

How to eat Salchichón Ibérico?

Pair it with crusty bread, Spanish crackers such as Picos Camperos, and olives for a Mediterranean-inspired Spanish tapa experience. Ready to eat and just slice, this premium sausage is perfect for any occasion. Enhance the flavors further by enjoying it with a glass of wine.

Serrano Ham, perhaps the most well-known Spanish cured meat in the world. Crafted with expertise and care by Fermin, this dry-cured ham undergoes an aging process of 18 months, resulting in rich flavors and unparalleled quality.

Thin-sliced, it makes it ideal for creating exquisite Spanish tapas or as a star ingredient on your charcuterie board. Each slice of this Serrano ham is infused with the delicate essence of sea salt, enhancing its savory profile and ensuring a truly authentic experience.

Serrano Ham vs Ibérico Ham

The main difference between Serrano ham and Ibérico ham lies in the breed of the pigs and their diet. Serrano comes from white pig breeds, such as Duroc or Large White, and is primarily cured with salt, which gives a more salty flavor. In contrast, Ibérico comes from Ibérico pig breeds, which are distinguished by their ability to infiltrate fat into the muscle and are often fed on acorns and grass in dehesas, giving them a more complex flavor and a softer texture. Additionally, the curing process for Ibérico ham is generally longer than that of Serrano, contributing to its superior taste and quality.

How to eat Serrano Ham?

For a delightful experience, pair your Serrano ham with a Spanish charcuterie board with other meats like Chorizo, Salchichón or Lomo (Pork Loin), Spanish crackers such as Picos Camperos or bread with extra virgin olive oil and fresh tomato.

The Sliced Serrano Pork Loinby Fermin is made from premium pork loin, it is dry-cured to perfection for 90 days, ensuring a rich flavor and tender texture.

Indulge guilt-free as it is low in fat and rich in protein, making it a wholesome addition to your diet. Seasoned with a blend of garlic, sea salt, and smoked paprika from La Vera, each slice offers a burst of authentic Spanish flavors.

How to eat Serrano Pork Loin?

It pairs perfectly with Spanish crackers such as picos camperos or regañás or a toast and a drizzle of olive oil. Whether enjoyed alone or with your favorite accompaniments, this lean meat promises to satisfy your cravings and tantalize your taste buds.

Sobrasada Ibérica is a semi-cured sausage similar to a spreadable Chorizo. It is a traditional Spanish delicacy crafted with care and expertise by Fermin, an authentic expert in Spanish cured meats.

This Spanish delicatessen is made from Iberico pigs, which grazes freely in the dehesa in the area of La Alberca (Salamanca). Whether enjoyed as a standalone appetizer or incorporated into your favorite recipes, our Ibérico Sobrasada is sure to elevate any culinary experience.

How to eat Sobrasada Ibérica?

Sobrasada is best enjoyed spread on toasted bread. It pairs surprisingly delicious with  a touch of honey or paired simply with any Spanish cheese. It can also be incorporated into dishes like scrambled eggs or pasta sauces (check our Pasta with Sobrasada recipe).