Famous for their authentic jamon, Fermin may be best known for their acorn fed pata negra hams. Based in the beautiful town of La Alberca, one of the oldest rural villages in Spain, 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.

Surrounded by oak trees, in Montanera, Fermin pigs search for food to help them reach the quality that allows them, as many others already did, to keep building admiration and appreciation of the Ibérico products. Fermin has its own farm which, keeping with the tradition of this company, was the first one to select pure Ibérico pig in a land so rooted in pork products as is Spain. Quality is controlled from snout to tail.