Fermín’s Ibérico Pork
Crafted from Centuries of Tradition
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Iberico Raw & Cured Specialties
Curated Bundles
Chef-Quality Iberico Pork Cuts, Now Available for Your Kitchen
Until now, raw Iberico cuts like Secreto and Solomillo were almost exclusively found on fine-dining menus. This launch puts them, alongside chef-loved cured classics, into your kitchen for the first time. Grill, sear, slice, or pair with your favorite cheeses and wine for an unforgettable summer dinner or gift-worthy board.
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
How to Cook Secreto Iberico
Tips to sear and slice Secreto for bold flavor and melt-in-your-mouth texture.
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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.
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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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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.
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