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Exploring the World of Craft Meat
A Guide to Spain’s Finest Hams
November 5th by Crowd Cow • 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 • 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 112 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 1,677 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 2,190 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 2,781 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 1,433 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 1,431 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...
Demystifying the World's Rarest Beef: Olive Wagyu
February 28th by Joe Heitzeberg • Read 6,933 times • 2 min read
Pioneered by a Farmer, Perfected by Nature — Discover Olive Wagyu There’s rare, and then there’s Olive Wagyu rare — a beef so exclusive that fewer than 2,200 cattle exist, with only a handful harvested each year. If you’ve never heard of it, you’re not alone. Even in Japan, the birthplace of Wagyu, this ultra-limited delicacy remains a well-kept secret. But what makes it so special, and why is it just now gaining recognition? Let’s pull back...
The Ultimate Guide to Wagyu: Understanding Japanese, American, and Australian Varieties
September 16th, 2024 by Crowd Cow • Read 4,910 times • 2 min read
There is no shortage of confusion and misinformation when it comes to wagyu (see our Myths & Facts blog post for more on the topic). Adding to this confusion is that wagyu is sometimes distinguished by its country of origin, with Japan, Australia and US being the largest producers of wagyu. But does country of origin even matter? Or, since Japan is the origin of wagyu, is there any difference in quality between wagyu from the US or...