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PACKSIZE | 2/4.5 LB. |
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A Genoa style salami seasoned with Carboy Malbec Wine and Fresh Burgundy Black Truffles
Serrano de Lomo is dry cured loin made in the mountains south of Salamanca, Spain. This Fermin product is exceptionally good value, and although not the same as Iberico Lomo, this is exceptionally flavorful in its own right and is excellent when paired with a nice Manchego cheese
Deep burgundy color, with salt slightly more pronounced in the Tuscan tradition of pairing foods with unsalted breads. About 22 inches long. Slice paper thin pieces. 2013 Good Food Award Winner!
Jamón Serrano, elaborated under the ETG guarantee (Traditional Elaboration Process), Serrano ham is cured for at least 15 months, obtaining a top-quality product with the exact amount of salt and a deep mediterranean aroma as well as a juicy and intense flavor.
The curing process which results in the Fermín Jamón Serrano is completely traditional. The hams are cured in drying rooms with open screened windows, caressed by mountain air as it wafts through the area where the hams are hung.
Tanara Prosciutto di Parma D.O.P. at any age is produced under strict Italian law which governs the size of the hog leg to be used and what the hogs eat, among other strict considerations. Once the perfect leg has been selected, it undergoes a sea salting stage that last for a few weeks. The actual curing process occurs in humidity and temperature controlled rooms which replicate the fall, winter and spring seasons. An added bonus is the pure breeze from the Apennine mountains that blows into the curing house windows, thus adding an a unique form of air terroir to the ham. The entire process is time-consuming and tedious, but Tanara’s end product always measures up to the highest standards so that it earns the Parma fire-branded crown stamp with honors. The 24-month version sets itself apart with its bold black label.