Fermín, the Spanish producer known for producing the finest Ibérico in the world is proud to introduce the first Ibérico bacon in the world!  

We recommend cooking this low and slow, to savor the flavor.  Do not cook this as a traditional bacon!

An artisanal company, joining with Wagshal's in the USA because of their long heritage and ability to continually produce the finest products in Washington DC and the surrounding areas.  

Smoked Ibérico belly (bacon) is sold in 1LB increments.  

Smoked Ibérico belly can be enjoyed as is, similar to the way you would enjoy Lardo.  Thinly sliced, lightly seasoned with salt, pepper and a drizzle of Spanish EVOO on a nice baguette, you can really enjoy the smokiness and delicate flavor as the fat melts not only in your mouth, but at room temperature!

It can be sliced thick and enjoyed by themself, or in other applications like sandwiches, salads etc.  Save the liquid after frying for additional applications where a little smoky Ibérico flavor is needed.  

This is not the acorn (Bellota) finished Ibérico.  Traditional iberico pigs are the basis that all bellota pork is created from.  Raised in the same manner as the bellota pigs, the pigs eat natural foods, and just like the bellota, these pigs are hormone and antibiotic free.  All Fermin Ibérico pigs are raised in the same protected lands as the bellota pigs.