Fermín’s all natural, mountain air-cured mild Ibérico chorizo is smoky, rich, and complex. It’s made from the famous black-footed Ibérico pigs, whose meat is prized around the world for its marbled fat and deep flavor. This mild chorizo is flavored with garlic and smoked pimentón, making it the perfect accompaniment for a loaf of crusty bread and a great bottle of Spanish wine.

Fermín was founded in 1956 by Fermín Martín and continues to be owned and operated by the Martín family with the same traditional techniques and artisanal methods. It is located in La Alberca, a picturesque town in the western 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.