CHEF'S ROOM

HOW TO CARVE OUR JAMON

Carving a ham needs art, patience and passion. We are proud of our tradition and we respect all Master Carvers around the world for their outstanding job.  Here you can find the steps to successfully carve our Ham and Shoulder. From the stand, methods and tools, including the right way to safely use your carving knife.

HOW TO CARVE
OUR JAMON

Carving a ham needs art, patience and passion. We are proud of our tradition and we respect all Master Carvers around the world for their outstanding job.  Here you can find the steps to successfully carve our Ham and Shoulder. From the stand, methods and tools, including the right way to safely use your carving knife.

RECIPES

Recipes ideas to inspire you in your home kitchen and also in your restaurant.  Fermin value and respect innovative recipes but we also love traditional grandmas recipes. Here you can find a few, so you to start creating you own.

RECIPES

Recipes ideas to inspire you in your home kitchen and also in your restaurant.  Fermin value and respect innovative recipes but we also love traditional grandmas recipes. Here you can find a few, so you to start creating you own.

HOW TO PAIR YOUR IBERICO

“The art of pairing is a relationship between what you eat and what you drink” – Chef Doreen Colondres

Our Chef Ambassador and Wine Educator shares the principles of the art of pairing our Serrano and Iberico products with the best wines in the world.

HOW TO PAIR YOUR IBERICO

“The art of pairing is a relationship between what you eat and what you drink” – Chef Doreen Colondres

Our Chef Ambassador and Wine Educator shares the principles of the art of pairing our Serrano and Iberico products with the best wines in the world.

MOLD IS ESSENTIAL IN CURED PRODUCTS

Mold is essential to the aging process of our products. All our products are cured using artesanal methods. For this reason, they remain covered in mold during this phase. This, also happens with aged hard cheeses, is an indicative of slow, natural curing.

Fermín Iberico

MOLD IS ESSENTIAL IN CURED PRODUCTS

Mold is essential to the aging process of our products. All our products are cured using artesanal methods. For this reason, they remain covered in mold during this phase. This, also happens with aged hard cheeses, is an indicative of slow, natural curing.

BEHIND THE VERSATILE AND RICH SOBRASADA THERE ARE MANY YEARS OF HISTORY

Our Fermin Sobrasada is made with Iberico pork meat, salt, black pepper, oregano and Spanish pimentón (paprika). Then cured for 20 days using artisanal methods.

Fermín Iberico

BEHIND THE VERSATILE AND RICH SOBRASADA THERE ARE MANY YEARS OF HISTORY

Our Fermin Sobrasada is made with Iberico pork meat, salt, black pepper, oregano and Spanish pimentón (paprika). Then cured for 20 days using artisanal methods.

Serving And Cooking Ideas
Fermin Cured

How To Cook And Serve
Fermin Fresh

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our Brochure

SERVING AND COOKING IDEAS OF FERMIN CURED

HOW TO COOK AND SERVE FERMIN FRESH