Fermin

Fermin

An industry pioneer, Embutidos Fermín was founded in 1956 by Fermín Martín and his wife Victoria Gómez. The company became the first in Spain to operate a USDA-approved slaughterhouse, paving the way for the export of Ibérico products to the United States in collaboration with Rogers Collection beginning in 2003. Located in Castilla y León, a region renowned for its Ibérico de Bellota pigs, Fermín works with animals that roam freely and are fed exclusively on fallen acorns (bellota) for at least three months prior to slaughter during the montanera season. This natural diet produces meat richly marbled with flavorful fat and notably high levels of heart-healthy oleic acid. The hams are traditionally air-cured for 28 to 36 months, developing depth, complexity, and the unmistakable character that defines authentic Jamón Ibérico de Bellota.