Iberico Sausage Fermín
 
 
Iberico Sausage FermínIberico Sausage Fermín Iberico Sausage Fermín Detailes 2Iberico Sausage Fermín Detailes 2 Iberico Sausage Fermín Detailes 4Iberico Sausage Fermín Detailes 4 Iberico Sausage Fermín Detailes 3Iberico Sausage Fermín Detailes 3
 
 
 

Iberico Sausage Fermín

  The average weight of the sausage is 7 ounces
 
  From 100% purebred Iberico pigs
 
  Iberico sausage cured for 12 months
 
  Diet of cereals and other wild plants
 
  Approximately 4 servings
 
  Reduces bad cholesterol, regulates good cholesterol
 
  Rich in monounsaturated acids and oleic oil
 
  Manufacturer: Embutidos y Jamones Fermín
 
  Produced in Alberca, Salamanca, España
 
 
 
Have Questions?
Call Professional Master
Slicer Francisco Carrasco
now for more information
about this product.
Tel: (786) 237-9055
 
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Iberico Sausage Fermín

Iberico Sausage Fermín is a product that is made by hand from a selection of meat from Iberian pork, inlaid into natural pork gut. The combination of ingredients and a slow process of healing and maturation make this a high-quality, excellent taste and delightful aroma product. It is a raw-cured sausage that has very particular characteristics, from chopped and minced meat from Iberian pigs fed primarily acorns, and to which paprika and spices of the highest quality are added.

Iberico Sausage Fermín is one of the most typical products of traditional slaughter, with a high nutritional value, due to being made with the best Iberian pork meat, seasoned with salt, oregano, garlic, paprika and the best spices, which also provides a delicate flavor and characteristic aroma. Iberico Sausage Fermín is cured in natural driers for at least 4 months, reaching a perfect balance of its ingredients.

Iberico Sausage Fermín is one of the culinary gems from the Western regions of the Iberian Peninsula. Sausages of the region of Salamanca provide the consumer with a guaranteed product of taste and quality, ecological and natural created under unique conditions.

The sausages are hung to cure for several weeks in the cool mountain air in the village of La Alberca, following methods that have been passed down for centuries from master to master. These Iberico Sausage Fermín are produced naturally without any preservative, additive or nitrates added.

Iberico Sausage Fermín is made from the meat of the famous Iberian black hoof pig, originally from Spain. Its meat is dark red with tasty, cardio-healthy unsaturated fat that melts at room temperature. While it is not made out of the designated Iberian acorn pig, the taste of these sausages is excellent.

Ingredients: Lean Iberian pork, bacon, salt, paprika, oregano, dextrose, dextrin, antioxidant E-301, acidity corrector E-331(iii), sugar, preservatives E-252 and E-250. Natural pig gut.
 
 
 
 
 
 
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Useful Tips for the conservation of the Iberico Sausage Fermín

Store the Iberico Sausage Fermín at room temperature. If you like to have Iberico Sausage Fermín in the pantry for your home, you must observe certain precautions.
 
Chorizo Ibérico Fermín Corte 2
 
 
First, do not remove the skin to the whole piece of sausage, only what you will eat. Though this seems obvious, it happens sometimes due to ignorance. Store in a dark place, cool and dry place, a cupboard or pantry for example, as all cold cuts undergo transformations both in color and in flavor if exposed to light for a long time.

Cover the cut with a plastic film and wrap with a cotton cloth. And very important, do not hang by the kitchen and keep it flat in the pantry or cupboard. Be advised that temperature changes will eventually deteriorate the taste, texture and even diluting the fat, if it's Iberian acorn sausage.

If you want to know more about this product, do not hesitate to contact the Master “Jamonero” Francisco Carrasco: Phone: (786) 237-9055, Email: info@ham-cheese-wine.com
 
 
 
 
 

More about Iberico Sausage Fermín

The process of making the Iberian sausage has several stages that begin with the choice of raw material, in this case the lean, pork fat, and spices to use, then takes place the mincing to make a mixture list for kneading,
 
Chorizo Ibérico Fermín Corte 1
 
 
once achieved a homogeneous mass it is inlaid in the gut and carried to the cellars for the curing process to be completed. This is done in refrigerated cellars, with automatically controlled both humidity and temperature and all the necessary parameters for this to be carried out normally.

Balance is the key detail in Iberico Sausage Fermín. The mild combination of pepper and garlic, and the noble parts of the pig transmit softness and texture to the palate once this delicacy is tasted. Moreover, the perfect balance between all its flavors: brand new and complex, volatile and persistent, do make tasting this Spanish sausage a nuanced pleasure.

Hams and Sausages Fermín was the first producer of sausage and Iberian ham to be approved for export to the U.S. This family is based in the beautiful town of La Alberca high in the mountains near Salamanca. The cold and dry weather in winter and cool summer air are ideal for curing hams and sausages to the Spanish way of curing and aging. This Iberico Sausage Fermín, ready to cut and serve, needs no refrigeration and is a delicacy in sight, smells delightful and is a gift to the palate.

If you want to know more about this product, do not hesitate to contact the Master “Jamonero” Francisco Carrasco: Phone: (786) 237-9055, Email: info@ham-cheese-wine.com


 
 
 
 
 
 
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