Fermin USA - 
Fermin Iberico Dry Cured Ham

Jamón Ibérico is rooted in ancient times in Spain, but this year’s sofi Gold Winner for Outstanding Meat, Pâté or Seafood is a relative newcomer to the U.S. market. Fermin, which specializes in pork products, was the first company allowed to import this ham to the U.S. in 2005.

“When people think about pork here, they think cheap and unhealthy,” says Raul Martin, export manager and grandson of the company’s founder, Fermin Martin. “Our ham is the opposite. Pata negra, a free-range black pig from a southwest region of Spain, is kind of like Kobe beef from Japan.”

Jamón Ibérico is strictly regulated in Spain and labeled according to the pig’s diet: the pig must be at least 75 percent black Iberian variety. Raul adds, “It’s special not only because of the breed but because the meat is high in omega 3s and oleic acid, and it is complex and tender.”

All that fuss may explain why some of the nation’s top chefs— Thomas Keller, Joel Robuchon and José Andrés among them—use Fermin hams. Serve at room temperature, on its own, or as the main component of your dish—it deserves the spotlight.—Deborah Moss

How to Enjoy It: When trying Jamón Ibérico for the first time, Raul Martin says the ham must be at room temperature. “It melts in the mouth. Have it on its own with the fingers,” he says. “The hand warms the ham. It’s important that the ham isn’t cold at all.” A meat this high-quality deserves some stringent rules.

MSRP: $29.25/2 oz.

Website: ferminiberico.com

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