Which Should You Buy?
Where are you sending this gift?
Enter their ZIP code and we'll make sure the cuts you want to give are available in their area.
Origin: La Alberca, Spain
Aged: 18-36+ Months
Breed: 100% Ibérico
Fermín Ibérico Jamón
A Seasonal Tradition, Perfected Over Generations
Celebrate the season with a true taste of Spain’s culinary heritage. From the indulgent 100% Acorn-Fed Ibérico de Bellota to the balanced Grain-Fed Ibérico and the timeless Serrano, each Fermín bone-in ham is hand-crafted and naturally cured in the mountain village of La Alberca, renowned for its rare microclimate climate and centuries-old charcuterie tradition. Available only for the holidays in limited quantities, these showpiece hams transform every gathering into an unforgettable culinary experience — rich in flavor, history, and craft.
ATC Not working yet
![]()
The Goods
Bone-in hams, carving stands, knives and finishing touches — everything you need to serve like a pro.
Complete the Spread
Pair your holiday ham with Fermín’s handcrafted Ibérico charcuterie, from Acorn-Fed Lomo to traditional Chorizo and Salchichón.
Cured by Mountain Air and Time
Fermín’s hams begin in the oak-filled pastures of Spain, where free-roaming Ibérico pigs feed naturally on acorns and grains. Once prepared, each ham spends up to four years months (or more, in some cases) in natural curing rooms high in the mountains of La Alberca. And while the practice of curing ham in Spain is thousands of years old, La Alberca's distinct microclimate represents the apex of the craft.
Steady humidity and slow-shifting seasons allow moisture to more gradually escape the hams aged in this region, softening the fat such that it melts on your tongue and deepening the flavor such that you taste 70 years of local knowhow, and literally thousands more of national heritage.
ATC Not working yet
Master the Carving. Impress the Table.
Serving a whole bone-in ham is an experience: one part ritual, one part art. With the right stand, knife, and technique, every slice reveals the work of generations. Learn how to position, score, and carve for perfect, paper-thin ribbons of jamón worthy of the occasion.
ATC Not working yet
Pioneers of Spanish Charcuterie
As the first Ibérico producer to export to the U.S., Fermín represents the gold standard of Spanish charcuterie. Each ham carries decades of expertise, a commitment to animal welfare, and the same artisanal process passed down through generations. From heritage-breed pigs to hand-tied curing, every detail reflects the philosophy that quality cannot be rushed.
FAQ
Frequently Asked Questions
Where Fermín is produced?
How Fermín products are cured?
How should I store my Fermín ham or other cured products?
How do I pair Fermín products?
How can I carve a ham?
What is the difference between the Serrano and the Iberico Ham?
Is the Iberico pig black?
Do I remove the fat from the ham?
How do the acorns affect flavor?
What are the white spots on the ham or shoulder?
Why are the sliced products are different in color?