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Exploring the World of Craft Meat
3 Rare Food Gifts for the Person Who Has Everything
November 13th by Crowd Cow • Read 12,335 times • 2 min read
This year’s most exclusive, buzz-worthy cuts — perfect for gifting or treating yourself. Some gifts are meant to be unwrapped. These are meant to be bragged about. Whether you are shopping for a home chef who loves trying rare ingredients, or someone who already has everything and appreciates something unforgettable, these are the best-of-the-best new products Crowd Cow brought in this year. Each one is limited, hard to find and loaded with...
5 Gourmet Upgrades Any Home Cook Will Love
November 13th by Crowd Cow • Read 10,443 times • 3 min read
Some people are effortless in the kitchen. They grill on instinct, season without measuring and always know the perfect moment to flip a steak. When you are shopping for someone who already cooks the classics, the best gift you can give is the classic they love but elevated in flavor and sourcing. These five upgraded staples feel familiar but bring a sense of discovery. Each one transforms a dish they already make into something richer, more...
A Guide to Spain’s Finest Hams
November 5th by Crowd Cow • Read 7,257 times • 1 min read
In the mountain village of La Alberca, Spain, Fermín has perfected the art of curing hams for generations. Each variety in their bone-in collection tells a distinct story of breed, feed, and flavor, something special for every table this holiday season. 100% Ibérico de Bellota Jamón (Acorn-Fed) The crown jewel of the Fermín portfolio and Spain’s most prestigious ham. These hams come from purebred Ibérico pigs that roam freely through...
The Art of Time: Inside Fermin’s Centuries-Old Ham Curing Process
November 3rd by Crowd Cow • Read 13,384 times • 1 min read
In the mountain village of La Alberca, Spain, a UNESCO World Heritage site surrounded by pure air and oak forests, time moves differently. It is here that Fermín perfects the art of curing hams, a craft passed down through generations and guided by the rhythm of the seasons. Tradition Meets Terroir Every Fermín ham begins with exceptional raw material: free-range Ibérico pigs or traditional Spanish white pigs raised entirely in Spain. Their...
How to Carve Your Fermín Bone-In Ham Like a Pro
October 30th by Crowd Cow • Read 19,000 times • 3 min read
Few things make a statement quite like a whole bone-in Ibérico or Serrano ham. Whether it is the centerpiece of your holiday spread or a gift for a true gourmand, carving it the right way transforms the experience from impressive to unforgettable. Fermín hams are cured for up to 36 months in the mountain air of La Alberca, Spain, a UNESCO-protected village known for its pristine microclimate and centuries-old curing tradition. Each ham...
What Does “100% Ibérico Acorn-Fed” Mean—And Why Does It Taste So Good?
July 16th by Crowd Cow • Read 79,469 times • 2 min read
When people refer to Ibérico pork as the "Wagyu of pork," they're not exaggerating. The rich marbling, deep flavor, and tender bite set it far apart from conventional pork. But among the different grades of Ibérico, one label reigns supreme: 100% Ibérico Acorn-Fed. So what does that actually mean—and why does it matter so much for taste? Let’s break it down. 100% Ibérico = Purebred Lineage The “100%” label refers to the genetic purity of...
How to Cook Pluma Ibérico
July 16th by Crowd Cow • Read 65,955 times • 1 min read
Spain’s most tender pork steak, now at your fingertips. If you’ve never cooked Pluma Ibérico before, prepare to be blown away. This ultra-tender, feather-shaped cut comes from the end of the pork loin and delivers everything you'd want in a steak: juicy texture, rich marbling, and bold, nutty flavor from Spain’s acorn-fed Ibérico pigs. Now available through our exclusive partnership with Fermín Ibérico, this cut is ready to take center stage...
How to Cook Secreto Ibérico
July 16th by Crowd Cow • Read 70,280 times • 1 min read
Your guide to mastering the rarest, most flavorful cut of Ibérico pork. Secreto is the hidden gem of Ibérico pork — a prized butcher’s cut so rich, so tender, and so full of flavor, it's earned a cult following among chefs and connoisseurs. Thanks to our partnership with Spain’s legendary Fermín Ibérico, you can now try this ultra-rare cut at home. What is Secreto Ibérico? Often called the “butcher’s secret,” the secreto is a thin, marbled...
Why Bone-In Steaks Are the Cut of Choice for Meat Lovers
July 9th by Crowd Cow • Read 51,245 times • 1 min read
There’s just something about a bone-in steak. The moment it hits the grill, you know you’re in for a bold, flavorful experience. But for serious steak connoisseurs, bone-in cuts aren’t just about presentation—they're about performance, flavor, and tradition. At Crowd Cow, we carry a range of bone-in favorites: Porterhouse, T-Bone, Cowboy Cut Rib Steaks, Thick-Cut Bone-In Rib Steaks, Tomahawks, and Short Rib Tomahawks. Each brings something...
Smoked to Perfection: Brisket Secrets You Won’t Hear from Beginners
July 8th by Crowd Cow • Read 34,138 times • 1 min read
Whether you're tackling a 12-pound whole brisket or experimenting with a small A5 Wagyu brisket flat, these tips will help you get it right from start to finish. 1. Know When to Wrap — and What to Wrap With Wrapping brisket during the stall helps retain moisture and speed up the cook, but the timing and material matter. Butcher paper preserves bark better than foil and allows some smoke to continue penetrating. Wrap when the bark is set...