Santiago Martin, Fermin USA and Jose Andres Present the First Iberico Hams Destined...

Santiago Martin, Fermin USA and Jose Andres Present the First Iberico Hams
Destined for the American Market; Ultra-Premium Ham Sliced in Ceremony at
Jaleo

WASHINGTON, Dec. 12 /PRNewswire-USNewswire/ -- At a press conference, Santiago
Martin of Fermin USA and celebrated Spanish chef Jose Andres sliced some of
the first Iberico hams destined for the American market. A luxury item like
caviar and truffles, jamon Iberico is one of the most expensive hams in the
world and expected to retail for over $60 per pound.

Well marbled with unbelievable aroma and tenderness, jamon Iberico has long
been prized by gourmets and is now legally available in the United States for
the first time. Iberico pigs are descendants of sus mediterraneus, the wild
boar that once inhabited the forests of the Mediterranean, popularly known as
pata negra, or black hoof Iberico pigs. This breed still roams freely in the
dehesa, or cork forests, of the Iberian peninsula.

The arrival of Iberico ham is the culmination of a ten-year effort by Santiago
Martin of Embutidos Fermin to obtain USDA approval for export to the USA.
Embutidos Fermin is a small, family-owned firm based in the town of La
Alberca, in Salamanca, Spain and is the first firm to obtain USDA approval for
export to the USA.

Fermin USA, a joint venture between Embutidos Fermin, The Rogers Collection,
and Jose Andres, is the exclusive importer of jamon Iberico to the United
States. 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. Fermin USA products are being made available to restaurants
and retailers by contacting Taylor Griffin at (207) 828- 2000 or
Taylor@ferminiberico.com

Descriptions of each of the Iberico products below:

-- Chorizo: traditional, pimenton and garlic seasoned, dry-cured Spanish
sausage

-- Salchichon: traditional dry-cured Spanish sausage seasoned with black
pepper and nutmeg

-- Lomo: pork loin seasoned with salt, pimenton, nutmeg, oregano, garlic and
olive oil. Cured for 3-4 months.

-- Paleta: dry-cured pork shoulder. Cured 18-30 months.

-- Jamon: dry-cured ham. These hams are cured and aged for 24-36 months.

Martin and Andres were joined by the Ambassador of Spain Carlos Westendorp,
Taylor Griffin and Ken Crerar of The Rogers Collection and Odon Palla Sagues,
DC-based Trade Commissioner of Spain. The Spanish Institute for Foreign Trade
(ICEX) brought a master ham cutter over from Spain for the occasion.

Andres' Washington, DC-based Jaleo will be the first restaurant in the United
States to serve Iberico ham offering diners the exclusive opportunity to
sample this legendary ham.

About Fermin USA

Fermin USA is a joint venture between the Rogers Collection, Martin Family of
Embutidos Fermin, and Jose Andres. Since 1959, Embutidos Fermin has been
producing the highest quality jamones (hams) and embutidos (cured meats).
Fermin USA is a subsidiary of the Spanish producer, something that allows the
family to cut out the middleman and maintain control over the quality of their
products while capitalizing on expertise of Rogers Collection and Jose Andres.
www.ferminiberico.com

SOURCE Fermin USA

Taylor Griffin, +1-207-828-2000, taylor@ferminiberico.com, or Carrie
Davenport, +1-207-828-2000, carrie@therogerscollection.com, for Fermin USA