natural diet ibérico de bellota’s health benefits fermín: a passion for quality 100% Spain • 100% Pure • 100% Fermín

Because of the Ibérico’s natural diet of acorns and its unique ability to process and store fat, the Ibérico breed is high culinary diplomacy in monounsaturated fat, promoting As Spain’s unofficial culinary ambassador to healthy cholesterol levels. High levels of the U.S. and a customer of Wagshal’s butcher, “good cholesterol” have been linked to a celebrated DC chef José Andrés brought decreased risk of heart disease. together Fermín and Wagshal’s while at the market one day. The result? A culinary match was made between the first Ibérico producer to receive USDA approval and the American importer and butcher with rare, old-world skills who is an excellent steward for such a prized Located in picturesque La Alberca, product. one of the oldest rural villages in Exclusively Imported By Wagshal’s Imports Spain, Fermín has been raising wagshalsimports.com and bringing to market 100% pure 4845 Massachusetts Ave. NW Ibérico since it was founded by the Washington, DC 20016 Martín family in 1956. Today, Fermín 202-595-3505 continues to thrive as a family-run business dedicated to artisanal Ibérico husbandry and production. ibérico products the last of its kind Including 100% Ibérico pigs fattened exclusively on fallen acorns Commonly known as Pata Negra or Ibérico de Bellota – Dry Cured Ibérico – Dry Cured Black Hoof, the Ibérico is a descendant Jamón – ham Jamón – ham of the wild boar that once inhabited Lomo – pork loin Lomo – pork loin Paleta – pork shoulder Paleta – pork shoulder the Mediterranean forests. Today, it is Ibérico de Bellota – Raw Cuts Serrano Products - the last free ranging and grazing pig Cabecero – boneless shoulder collar Dry Cured the secret to its flavor in Europe and an integral piece of an Carrilleras – cheeks Chuletero – bone-in loin Jamón – ham ecosystem that exists today solely in the Costilla – spare ribs Lomo – pork loin During the fattening season or Paleta – pork shoulder dehesa, the government-protected holm Costilla falsa – flat loin ribs montanera, the Ibérico feasts almost Diafragma – skirt oak and cork forests of western Spain. Long cut – shoulder Packaged for Retail exclusively on fallen acorns (known as Lomo – boneless loin Panceta Ahumado bellota) and wild herbs. This entirely Panceta – belly rind-on Chuletero Chops Pluma Lomo Chops natural diet and the unique ability of Presa Jamón Ibérico Presa de paleta Paleta Serrana the Ibérico to store fat—which filters Secreto o cruceta Lomo Serrano Solomillo – tenderloin throughout the muscle liberally marbling Chorizo – Pimenton Tocino – fatback Seasoned Sausage the meat in appearance—give it the Tocino de cuello – neckfat Ibérico dry cured incomparable tenderness, taste, and Ibérico de Bellota – Specialty Items Ibérico raw, ready to cook Panceta ahumada – smoked belly rind-on texture that make Ibérico de Bellota the slab, sliced, chunks & rind available best in its class. – Photo by Thomas Schauer Cut unique to the Ibérico breed

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