The Famous "Pata Negra" from Spain
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 (Salamanca).
Remember there is one breed, Ibérico, also called 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.
Also authentic Serrano ham has been available in the U.S. market for more than 8 years. It is becoming more and more popular in our market because of its exceptional flavor, aroma and texture. We directly import and distribute Navidul and Jamondor Serrano. They each have slightly different flavor and texture profiles that allow you to select which suits your palate best. Each thin slice of Navidul has a delicious aroma, a sweet flavor and a perfect intermingled marbling of fat that makes each slice melt in your mouth. Serrano ham as it should be: The Authentic Taste from Spain.