Product Details
Country : Spain
Region : Village of La Alberca, Salamanca Province, Castilla Y Leon
Weight : 100 GM
Gluten-Free, Lactose-Free, No Nitrates or No Nitrites Added.
Further Information
Fermin dry-cured products, made from authentic Spanish pigs, born and raised entirely in Spain. There are two key components that made the quality and flavour of the products unique - the innate genetic traits of their selected white pigs that give the meat a distinct texture, and above all, the care with which Fermin treats its animals including their upbringings and grain-fed diet.
Important Note on Storage:
As the product is very sensitive to prolong exposure to warm temperature, please ensure that the recipient is available to receive the product at the agreed delivery period, and as soon as possible, keep it into the fridge once delivered/received.
Recommended Note on Serving:
Fermin recommends placing the unopened, vacuumed packed meat under running water of 30+ degC for 8 to 10 minutes, before serving. This will enhance the flavor and also ease of separating the slices.
Country : Spain
Region : Village of La Alberca, Salamanca Province, Castilla Y Leon
Weight : 100 GM
Gluten-Free, Lactose-Free, No Nitrates or No Nitrites Added.
Further Information
Fermin dry-cured products, made from authentic Spanish pigs, born and raised entirely in Spain. There are two key components that made the quality and flavour of the products unique - the innate genetic traits of their selected white pigs that give the meat a distinct texture, and above all, the care with which Fermin treats its animals including their upbringings and grain-fed diet.
Important Note on Storage:
As the product is very sensitive to prolong exposure to warm temperature, please ensure that the recipient is available to receive the product at the agreed delivery period, and as soon as possible, keep it into the fridge once delivered/received.
Recommended Note on Serving:
Fermin recommends placing the unopened, vacuumed packed meat under running water of 30+ degC for 8 to 10 minutes, before serving. This will enhance the flavor and also ease of separating the slices.
About Fermin
Fermín was born in 1956 as a result of the efforts of Fermín Martín and his wife, Victoriana Gómez. In the years prior to the creation of the company, they gathered the traditional knowledge for upbringing and curing the best Iberico pigs in La Alberca, which has been practiced for centuries.
After years of dedication, they transformed an activity that was basically done for family survival into an industry that currently employs more than 100 people. At present, it is Martín’s children, Santiago and Francisca, who run the company, maintaining the same principles that made Fermín a unique and artesanal project from day one.
Ibérico pig is a direct descendant of the wild boars that used to inhabit the entire Mediterranean basin many years ago. They have a thin and stylized skeleton with a long straight snout and very strong legs. But, what truly makes this animal unique is its ability to develop fat infiltrations in their muscles, creating a perfect marbling effect on their meat.
Fermín's pigs stand out for being healthy, well-cared for and happy animals. Combined with the artisanal production methods which results in exclusive, top-quality products.
The company complied strictly with the legal and sanitary requirements even from the most demanding countries, which allow them to be successfully and constantly established their presence in more than 20 countries. They have a very remarkable and hard-earned achievement for being the first iberico brand to be found in homes and restaurants of Japan, Canada, Singapore and China.
Their passion, dedication to the highest quality, urge to always improve and unceasing investment with their innovative vision/direction, the company has obtained the Certification of Organic Industry in 2016, granted by USDA, further cementing the company's assertion in offering the best products.
