Iberico Salchichón
This traditional Spanish salchichón is made from 100% Iberico pork, hand-seasoned with sea salt, black pepper, and a touch of garlic. Air-cured for weeks in the mountain climate of Spain, it delivers a delicate balance of savory depth and subtle spice.
Fermin Iberico
The Iberico is a rare breed of pig that is native to Spain. It is known for its unique flavor and marbling.
We love this for its elegant simplicity. No intense paprika—just pure Iberico pork and time-honored spice, perfect for pairing or snacking.
Sustainably Sourced
All of our meats are sourced from small, independent farms and fisheries that prioritize animal welfare and environmental sustainability. Enjoy high-quality cuts with a clear conscience.
Transparency & Traceability
We provide full transparency about where your food comes from. Every product includes details about the farm, farmer, and sustainable practices, so you know exactly what you're serving.
Exclusive, Premium Quality
From Japanese A5 Wagyu to pasture-raised beef, our selection offers premium, restaurant-quality meats not found in grocery stores. Indulge in top-tier cuts that make every meal unforgettable.
Fermín Iberico
Explore the Farm
Chef-Quality Iberico Pork Cuts, Now Available for Your Kitchen
Until now, raw Iberico pork cuts like Secreto, Presa, Pluma, and Solomillo were almost exclusively found on fine-dining menus, or not found stateside at all. Now that we're bringing them to your kitchen for the first time, you can grill, sear, slice, and pair with your favorite cheeses and wines for pitch-perfect meals.
Iberico Pork: Heritage-Bred, Acorn-Finished, Unmatched in Flavor
This isn’t just pork – it's Iberico. Sourced from heritage-bred pigs raised on the ancient Dehesa meadows of Spain and finished on acorns, these cuts are prized for their rich marbling, depth of flavor, and melt-in-your-mouth texture. From the rare raw Secreto and Pluma, to the traditionally air-cured Jamón and Lomo, every cut reflects centuries of craft.
Jamón Ibérico from Fermín: Spanish Craft and Mountain-Aged Tradition
We've partnered with Fermín, the first producer to export Jamón Ibérico to the U.S. and a legacy name in Spain. Their pigs are raised free-range in oak-filled pastures, and their cured cuts are aged in natural drying rooms that follow the rhythms of the mountain climate. Every element, from sourcing to seasoning, is deeply rooted in regional tradition and time honored technique.
Iberico Recipes & Cooking Tips
What Does “100% Ibérico Acorn-Fed” Mean—And Why Does It Taste So Good?
