The Art of Time: Inside Fermin’s Centuries-Old Ham Curing Process

In the mountain village of La Alberca, Spain, a UNESCO World Heritage site surrounded by pure air and oak forests, time moves differently. It is here that Fermín perfects the art of curing hams, a craft passed down through generations and guided by the rhythm of the seasons.

Tradition Meets Terroir

Every Fermín ham begins with exceptional raw material: free-range Ibérico pigs or traditional Spanish white pigs raised entirely in Spain. Their natural diets and heritage define the character of each ham long before the curing begins. During the Montanera season (October through February), 100% Ibérico pigs roam freely and feast on acorns and wild grasses, doubling their weight and developing the rich marbling that makes Jamon de Bellota the most prestigious ham in the world. Cured for a minimum of 36 months and up to 48, this is the ultimate expression of time and nature working in harmony.

The 50% Ibérico Grain-Fed Ham is crafted from a cross between Ibérico and Duroc pigs, producing a balanced flavor with elegant marbling and a milder taste. It is cured for a minimum of 28 months, allowing its savory aroma and subtle sweetness to fully develop

For those who love the classics, the Fermín Serrano Ham delivers the hallmark flavor of Spain’s most time-honored tradition. Made from older, heavier pigs that produce deeper flavor, it is cured for a minimum of 18 months, resulting in a complex, satisfying ham that embodies everyday luxury

The Natural Magic of La Alberca

Fermín’s curing process is inseparable from the microclimate of La Alberca, where clean mountain air and natural humidity create ideal conditions for a slow, natural cure. The hams are salted, washed, and hung in open-air cellars where temperature and airflow shift naturally through the seasons. Over time, the hams lose moisture, the fat becomes silky, and the flavor deepens. No artificial climate controls; only patience and expertise.

The Final Touch: The Carving Experience

When a Fermín bone-in ham reaches your table, it represents years of craftsmanship and care. Carving is part of the ritual that allows you to savor the nuances of each section, from the buttery maza to the richly flavored jarrete.

Whether you choose the 100% Ibérico de Bellota, the 50% Ibérico Grain-Fed, or the Serrano, every Fermín ham tells the same story: one of craft, patience, and the quiet magic of mountain air.