Fermin was started in 1956 by Fermin Martin and his wife Victoria Gomez. Using traditional knowledge of how to raise and mature the best Iberico pigs. Fermin helped generate a flourishing industry for both the family and the entire region. In fifty years Fermin has become a clear standard of reference for Spain’s Iberico pig products. Produced from free roaming Iberico pigs indigenous to the Iberian peninsula in Spain. (Popularly known as Pata Negra, or Black Hoof). Iberico bellota pigs feed exclusively on fallen acorns (called bellota) for three months prior to slaughter. The resulting meat is rich in high levels of flavorful, natural fats and healthy oleic acid, for which these pigs have gained international notoriety. Air-cured for 28-36 months.
|F01031||Serrano Jamon Bone-In||2x18lb||36lbs|
|F02020||Serrano Jamon Boneless||1x12lb||12lbs|
|F05012||Iberio de Bellota Lomo||15x2oz||2.5lbs||818003011912|
|F05025||Iberico de Bellota Lomo 1/2||4x1.8lb||8.5lbs||818003011936|
|*Jamon = Ham|
|*Lomo = Loin|
2006 Best Spanish Food Company