Come taste with Spanish expert Eric Stone. These award-winning salamis and hams are legendary. This is an amazing chance to taste them at one sitting and with an expert guide. We’ll taste Iberico Paleta Bellota Iberico Chorizo Bellota, Salchichon, Serrano Lomo, Serrano Paleta. The tasting will start at 5pm. Please come early if you wish to purchase beer or wine to accompany the tasting. Discounted pricing on the meats will be available that evening. Only 25 seats available. Please refrain from wearing anything scented. Purchase tickets here .

Eric Stone has worked in the world of specialty food and wine for almost 25 years. One thing he truly loves is Spain, the culture, cuisine and lifestyle, and has helped to bring many of their finest gourmet foods and wines to the market here in the Pacific Northwest. Among these, Fermin Iberico products reflect generations of tradition, care and artisan craftsmanship. One of the crown jewels of world gastronomy, Iberico jamon de bellota is widely considered to be the finest dry cured ham available.

Fermin is located in the rural village of La Alberca, in the mountains southwest of Salamanca and was founded in 1956. Today it is still owned and managed by the descendants of Fermin Martin and his wife Victoria Gomez.
In 2005 they became the first Spanish producer approved for export to the US. Eric has worked with the Martin family since their first entry into the US market as their ambassador de jamon here in the Pacific Northwest.

The Iberico pig or “pata negra” is a unique animal, the last free ranging and free grazing pig in Europe. Raised on small farms in the “dehesa” oak forest land of the western Iberian peninsula, with sustainable, traceable and humane practices, it is highly prized for its meat and for the delectable dry cured jamon, chorizo, lomo, salchichon and other cuts produced from the traditional alchemy of clean mountain air, pure sea salt and time. We look forward to sharing a bit of the history, culture and tradition of the world of Iberico jamon.