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Fermín has been curing, cutting, and selling the highest quality pork, Ibérico de Bellota, since the company was founded in 1956. Fermín was created in 1956 by Fermín Martín Cambronell and his wife, Victoriana Gómez, within a small butcher shop in the lower part of their house. Jamons were made in "el sobrao", the upper floor of the house, where the hams were hung to be cured slowly. Step by step, with the help of their very good friends, who eventually would become part of their family, business grew.