At the top of a mountain in the province of Salamanca sits the magical medieval village of La Alberca, located in the heart of the Sierra de Francia National Park. It is so beautiful that it was designated a National Historic Monument in 1940.
It just so happens that this is the perfect place to dry and age jamón. In 1956, Fermín Martín founded Jamones y Embutidos Fermín to produce artisan Ibérico hams and sausages. Today Martín’s son, Santiago Martín, runs the company following the same artisan, all-natural methods as his father. With over 100 employees, Fermín is the lifeblood of this small village.
We have known the Martín family for decades, and it was a pleasure to join them in La Alberca in 2025 to celebrate the 20th anniversary of Fermín of being the first Jamón Ibérico producer approved to export to the United States. We are proud to have such a great partner who supports their local community and preserves the ancient curing traditions of their ancestors.
Santiago Martín - Master of Jamón
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Bone-In Jamón Ibérico Ham by Fermín - FREE SHIPPING!
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Boneless Jamón Ibérico Ham by Fermín - FREE SHIPPING!
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Chorizo Ibérico de Bellota Sausage by Fermín in Gift Package
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Ibérico Longaniza Salchichón Salami by Fermín
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Lomo Serrano Dry-Cured Pork Loin by Fermín
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Asturian-Style Ibérico Morcilla Black Sausage from Spain by Fermín
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Cochinillo Ibérico by Fermín - Whole Suckling Pig from Spain
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Juan Antonio Ballesteros – Ibérico Ham Maker
On a recent visit, our friend Juan Antonio generously hosted us on a tour of the farms and curing facilities of Spain’s largest farmer and rancher co-op. It is called COVAP, an acronym for La Cooperativa Ganadera del Valle de los Pedroches.
The Valle de los Pedroches is home to an enormous dehesa, an incredible savannah grassland dotted with oak and cork trees. On each of the over 2,000 ranches, Spain’s iconic black Ibérico pigs live a life outdoors in small groups, grazing on grasses and herbs. After two years, they feast on the abundant sweet acorns, the secret to creating Spain’s finest ham, Jamón Ibérico de Bellota.
How can such a huge cooperative be considered artisan? Because the farmers own the company, the focus is on supporting local farming and preserving the ancient ecosystem of the area. Plus, they run a highly sustainable operation, going so far as to recycle the animal waste and convert it to fuel.
COVAP takes no shortcuts on ham production. They grow only 100% pasture raised pigs and they cure their hams for an incredible four years with no preservatives. There are a lot of ham facilities that would cut corners, but Juan Antonio and his team follow natural methods, helping preserve Spain’s signature acorn-fed ham tradition.
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As the tenth generation turronero, Sirvent oversees a company that began in 1725. He and his family are stewards of an extraordinary family heritage; his niece and daughter are now helping lead the company. He describes it as both an honor and a responsibility to continue this storied legacy.
Javier and José Antonio - Empanada Bakers
We've been seeking out a truly authentic Galician empanada for years, so we were excited to visit the artisan bakery called Ternura. Owners Javier and José Antonio run a renowned gourmet shop in A Coruña called La Tienda de Lino. Their handmade empanadas became famous across Galicia for their flaky crust and delicious fillings.
So, the friends decided to open a small production bakery to offer a frozen version of their empanadas. They even use the famous local beer called Estrella de Galicia as leavening. They named their company Ternura, which means ‘tender,' to represent hands-on artisan methods and the texture of their amazing empanadas. Once we tasted the empanadas, we had to share them with you!
