CHEF’S ROOM2023-07-18T20:42:43+00:00

RECIPES, ARTICLES AND CHEF NOTES

CHEF'S ROOM

CHEF'S ROOM

RECIPES, ARTICLES AND CHEF NOTES

CHEF'S ROOM

CHEF'S ROOM

Fermín Iberico a Cut Abobe Chef's Room

HOW TO CARVE OUR JAMON

HOW TO CARVE OUR JAMON

Carving a ham needs art, patience and passion. We are proud of our tradition and we respect all Master Carvers around the world for their outstanding job. Here you can find the steps to successfully carve our Ham and Shoulder. From the stand, methods and tools, including the right way to safely use your carving knife.

Recipes

Recipes

Recipes ideas to inspire you in your home kitchen and also in your restaurant.  Fermin value and respect innovative recipes but we also love traditional grandmas recipes. Here you can find a few, so you to start creating you own.

Become an Expert, Learn About Our Products

Become an Expert, Learn About Our Products

Our products are produced in an artesanal way. For more than 60 years, we’ve been following exactly the same recipe. This natural and artisanal process begins at the farm, continues in our production facilites in Spain and ends when plating in your kitchen. Learn how to store, protect and cut our products, and also how to serve and enjoy them correctly.

Chef Notes

Chef Notes

All you need to know about our products from our Chef Ambassador’s point of view.

SERVING AND COOKING IDEAS

SERVING AND COOKING IDEAS

Storing, cutting and serving our artisanal dry-cured products at the right temperature can help to protect their quality and experience.

Keep all our cured products in a dry room at 54-60°F (12- 15°C).  Cut and serve at no more than 65°F ( 18°C) At higher temperatures, it loses its consistency, flavor and quality, except the Sobrasada and the Morcilla (blood sausage) that they both need refrigeration.

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