Fermin produces authentic Serrano ham from pigs born and raised in Spain with care and quality in mind. The result is a tasty and complex Jamon Serrano. Cured for a minimum of 20 months with salt and sugar in La Alberca, Spain, this boneless Serrano ham stands out for its quality.
Since 1956 Fermin operates as a family business dedicated to the traditional methods of making Iberico pork charcuterie in La Alberca, Spain, where they raise Iberico pigs on their farm Finca Los Helechales. The farm and curing house are situated in the Sierra de Francia, a biosphere reserve national park in western Spain. Fermin produce a range of meats, from 100% Iberico pork finished on acorns to charcuterie made from crossbred pigs fed on pasture and grain.
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