Fermín’s Jamón Ibérico comes from the famous ‘pata negra’ pigs of the Iberian peninsula, who are fed a diet of high quality grain and whose legs are aged in the mountains of western Spain for more than two years. The meat is marbled with rich, melting fat and the flavor is rich, meaty, and intense. A boneless jamón should be stored in the refrigerator, well-wrapped in plastic wrap or butcher paper. It’s easiest to slice right out of the refrigerator, but be sure to bring it to room temperature before serving to get the very best flavor and texture of the meat.

Fermín, founded in 1956 by Fermín Martín, continues to be owned and operated by the Martín family with the same traditional techniques and artisanal methods as when the company first started. It is located in picturesque La Alberca, a small town in the western Spanish province of Salamanca, a region with a long history of jamón production. Along with support from José Andrés, Fermín became the first jamón producer to import to the United States in 2008.