For many years Santiago Martin and his family have been working hard at making their slaughter house approved according to USDA standards. Finally in the year 2005 Embutidos Fermin was the pioneer in acquiring the certificate allowing them to export their wonderful Iberico products to the United States.Their establishment is located in the beautiful medieval town of La Alberca- in Salamanca.

Here are some guidelines for purchasing Ibericos from us or any other purveyor: Remember there is 1 breed: IBERICO (Pata Negra)-the wonderful free range pigs indigenous to Spain. The special feeding pattern is what differentiates the end product and will render it "Iberico" (fed on grains and some bellotas) or "Iberico Bellota" (the most exclusive made from ibericos that have been fattened the last 3- 4 months on bellotas- acorns). This makes the meat absolutely sweet, marbeled in texture and with an unsurpassed aroma. The Jamon- comes from the hind legs of ibericos and takes a minimum of 2 years to cure. The Paleta comes from the front legs (shoulders) of ibericos and cures in about a year and a half. It is much thinner and not as big as the jamon. There is a big price difference in each so make sure you are getting exactly what you are paying for. Is it Jamon or Paleta? Is it Iberico or Iberico Bellota? Then you can get more specific and ask for it sliced by machine or by hand.

When you purchase Iberico products from us we will weigh each piece and charge you the price per Lb mentioned here. The full price mentiones here is simply an estimate of the total cost. Unfortunately we do not slice any of these hams in house to ship out via UPS. You can only purchase the sliced ham at our retail stores in New York.