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First shipment of Jamon Iberico arrives in USA |
12.14.2007
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WASHINGTON--Marking its entry into the U.S. market, Jamon Iberico, the famed Spanish ham, was the star of a press conference here at Spanish restaurant Jaleo Dec.6.
Santiago Martin of Fermin USA and Spanish chef Jose Andres of Jaleo sliced some of the first Iberico ham to legally enter the U.S. market.
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Jamon Iberico, often called the "Rolls Royce of hams" is the cured ham, from the Pata Negra, or black pig, that roams and feeds on the acorns in the cork forests in Western Spain.
The arrival of Iberico ham is the culmination of a 10-year effort by Santiago Martin of Embutidos Fermin to obtain USDA approval for export to the United States. Two years ago, Embutidos Fermin was the first firm to obtain USDA approval, Gourmet News reported.
"It's been so long now since it has happened, it's hard to realize it's a fact," said Don Harris, owner of Tienda.com, an online retailer of Spanish specialty foods based in Williamburg, Va. "Now we see the hams flying out the door. You never know (how it will sell) until it arrives."
Two years ago when Fermin USA received USDA approval, Harris began taking $200 deposits on the Jamon Iberico and had accumulated a wait list of 300 people.
Imported by Fermin USA, the first hams arrived in the U.S. market last month. Already, Harris has sold out of his first shipment of Jamon Iberico and is awaiting another shipment from the importer.
"We sold all we got," said Harris. "If people want more, or if people want some now, we tell them to sign up on the waiting list. As they're flown in, then we provide them." Restaurants as well as consumers have been buying the Jamon Iberico.
With U.S. offices in Portland, Maine, Fermin USA is a joint venture between Embutidos Fermin, a family owned firm based in the town of La Alberca, in Salamanca, Spain; The Rogers Collection, based in Portland, Maine; and Andres.
Now that the wait is over for the Iberico ham, Jamon lovers are already queuing up for the next level--Jamon Iberico Bellota.
The Bellota ham, Harris explained, is from select pigs born in the spring just when the acorns are coming in. These select pata negra are segregated in a free-range area and gorge themselves on 30 pounds of acorns a day.
The first shipment of Jamon Iberio Bellota is expected in July. Already, Tienda.com has 300 people on the waiting list. For now, both the Jamon Iberico and the Bellota are being sold by the leg. The Jamon is selling for about $50 per pound and Bellota will sell for about $90 per pound, or about $800 per leg vs. $1,400 per leg. Down the road, Harris plans to offer precut slices of the hams.
Fermin USA is making a range of artisanal pork products available to the American market including cured meats, hams and sausages made exclusively from Iberico pigs.
Jamon Iberico products include: Chorizo, a traditional, pimenton and garlic seasoned, dry-cured Spanish sausage, Salchichon: a traditional dry-cured Spanish sausage seasoned with black pepper and nutmeg, Lomo or pork loin seasoned with salt, pimenton, nutmeg, oregano, garlic and olive oil. It is cured for 3-4 months. Paleta is dry-cured pork shoulder that's cured 18-30 months, and Jamon is a dry-cured ham that is aged for 24-36 months.
See related stories in Gourmet News' archives:
Fermin USA launched to introduce Iberico ham 03.2006
http://www.gourmetnews.com/index.php?p=article&id=gn200603bmeoQh
Jamon Iberico products to enter U.S. market 11.2005
http://www.gourmetnews.com/index.php?p=article&id=gn2005118aJjHn
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