50% Ibérico Jamón, Free-Range, Bone-In (Grain-Fed)
Crafted from pigs of 50% Ibérico and 50% Duroc lineage, this exceptional ham is cured in the high mountain air of La Alberca, Spain for over 28 months. The cross produces balanced marbling and a milder flavor profile while preserving the signature tenderness of true Ibérico pork. The result is a ham of supple texture and mellow richness, with hints of toasted grain, buttery fat, and a quiet, lingering sweetness. Both refined and approachable, it brings effortless elegance to festive gatherings and holiday tables alike.
Orders with this product will be available for delivery on or after December 11.
Fermin Iberico
The Iberico is a rare breed of pig that is native to Spain. It is known for its unique flavor and marbling.
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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?
Learn the meaning behind Spain’s most prestigious pork designation—and why it matters.
How to Cook Secreto Iberico
Tips to sear and slice Secreto for bold flavor and melt-in-your-mouth texture.
Pluma Ibérico with Brussels Sprouts & Romesco
A restaurant-worthy dish you can make at home. This pairing brings together tender, juicy Pluma Ibérico with crisp roasted Brussels sprouts and a smoky romesco sauce.
Read Recipe>
How to Cook Pluma Iberico
Learn how to cook Iberico Pluma to perfection—quick-seared or grilled for a tender, juicy finish with rich marbling and deep flavor.
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