Started as a small family business by Fermin Martin Cambronel in 1956, Fermin quickly grew from a labor of of love, with handmade embutidos curing in the family’s own salon, to a market leader in one of Spain’s most important sectors. In 2006, Fermin became the first company to export genuine Spanish Jamon Ibérico to the USA and remains committed to dealing only in pigs that were raised, slaughtered, and processed one hundred percent in Spain.
Throughout the past 60 years, Fermín has been dedicated to continuing the traditional production of Iberico and Serrano products by controlling the entire production process from the farms to their plants, representing the magical landscapes that surround them.
The Iberico Pig
A rare breed of black pig, the Ibérico, is perfectly suited to its natural environment, the dehesas of Spain and Portugal. During the fall and winter months, these beautiful animals gorge themselves on acorns and wild forage. The addition ‘de bellota’ designates the best-fattened pigs that are selected to produce bellota jamóns and paletas. Legs and shoulders are cured with salt and hung for an average of 3 years, tested regularly by expert artisans who know just when a jamón is finished and ready to market. It is a long wait for a slice of ham – and more than worth every minute.
Ibérico De Bellota
Jamón · Back Leg
S0100280 · Boneless · 1/10 lb
S0100310 · Bone-In · 1/13 lb
S0100020 · Pre-sliced · UPC 818003010465 · 15/2 oz.