1956
Fermin Martin opened a butcher shop in La Alberca. A few years later it will begin producing their own pork sausages.
nineteen ninety five
Facility expansion that matches the authorization to export to the US. The company adapts the new slaughterhouse to the American legislation, which requires the absence of listeria. It is constructed with washable materials and which can easily disin-fectar.
1997
US authorities withdraw their confidence to the Spanish Ministry of Health for having authorized facilities that are not to their liking. They spend almost five years in which the negotiations are going nowhere.
2000
Sausages Fermín requested permission to export to Japan. It is one of the first to be authorized.
2004
Visits by Americans to the La Alberca inspectors.
2005
After four consecutive visits, get authorization to sell to the US. Begins the development of Iberian ham that requires two years of healing and Fermin USA is constituted.
2007
(Finals). Here are the first pieces of Iberian the US market. The presentation takes place in December.
