Serrano Pork Loin Fermín
 
 
Serrano Pork Loin Fermín Details 1Serrano Pork Loin Fermín Details 1
 
 
 

Serrano Pork Loin Fermín

  The average weight of pork loin is 2.5 lbs.
 
  From 100% purebred White pigs
 
  Iberico ham cured for 24 months
 
  Diet of cereals and other wild plants
 
  Approximately between 10 and 15 servings
 
  95% harnessing depending on the cut
 
  Reduces bad cholesterol, regulates good cholesterol
 
  Rich in monounsaturated acids and oleic oil
 
  Serrano Pork Loin low in calories
 
  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
 
$ 35.00
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Serrano Pork Loin Fermín

Serrano Pork Loin Fermín, made from loin of the best selected pigs born and raised on farms in La Alberca, Salamanca, Spain, is considered one of the treasures of the Spanish culinary culture. Serrano Pork Loin Fermín with exquisite aroma and intense flavor is perfect for an elegant dish of sausages, ready to cut and serve at parties. Prepared and seasoned by hand with paprika and spices, following the traditional methods of the prestigious company Fermín.

Serrano Pork Loin Fermín is cooked and marinated with olive oil, oregano, garlic, nutmeg, sea salt and paprika which gives it its characteristic deep red color. Serrano Pork Loin Fermín will delight your palate with an exquisite aroma and intense flavor, it is perfect for an elegant dish of sausages or for parties. Whether you want to treat your palate or you want to go for a gift, we recommend Serrano Pork Loin Fermín. Surprise your guests with a selection of this product, safe, fast and efficiently easy.

Fermín brand is especially noted for the appearance, taste and texture of a meat of intense aroma and red color, soft on the palate, with sweet nuances earning in intensity as it melts in the mouth. Now leading the competition with Serrano Pork Loin Fermín for the perfect balance between flavor and meat texture that makes its tasting a pleasure full of nuances.

Ingredients: Pork loin, salt, paprika, olive oil, garlic, nutmeg, oregano, seasonings (sugar, trisodium citrate, Potassium Nitrate, Sodium Nitrate), veal or cow gut.
 
 
 
 
 
 
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Preparation of Serrano Pork Loin Fermín

The production process of Serrano Pork Loin Fermín has several stages that begin with the choice of raw material, in this case the lean, pork fat and spices to use, then comes the cutting that combine these products
 
Lomo Serrano Fermín Corte 2
 
 
in a mixture ready for kneading, once a homogeneous mass is achieved, it is kneaded in the gut and taken to the warehouse for the curing process to complete. This is done in refrigerated cellars, with humidity, temperature and other parameters automatically controlled by a regulating equipment.

The quality of Serrano Pork Loin Fermín depends on the production process where the loin with its fat removed is kept for 24 hours at a temperature between 0 and 21 C. Marinated for 5 days, stuffed into casings of veal or cow of 50-80 mm caliber, air-cured in a natural environment for 4 months. Great care in the selection of pigs regarding the purity of the breed is essential to get such a quality and of unique taste product as Serrano Pork Loin Fermín.

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
 
 
 
 
 

The Embutidos y Jamones Fermín Company

The Fermín brand, with a tradition of more than half a century exporting its products to many countries, shows their production quality and style of work that has given it countless awards,
 
Lomo Serrano Fermín Corte 1
 
 
like the award for "Best Spanish Food Company" in 2006 and 2011 gold SOFI, the most important gastronomic award of the United States, in recognition of “the best Iberian ham in the world". The Embutidos y Jamones Fermín company managed to be the first company approved to sell in Japan in 1999, in 2005 was the first company and the first Spanish slaughterhouse to achieve approval for the export of Iberian ham to America. In 2006 it was also the first to get approval for Canada and Singapore. Currently, and from its processing plant in La Alberca, Iberian products are exported to countries on five continents.

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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