Inspired by a recipe from the mountainous Brianza region in Northern Italy, COLUMBUS® Crespone Salami from well-trimmed, premium cuts of antibiotic-free pork. We season them with pepper, garlic and sherry wine, then stuff the pork into natural casing and slow age it for a particularly tender texture and ‘country style’ taste. Varieties slow aged at least 26 days.
We use closely-trimmed pork shoulder that`s rubbed with salt and chili pepper, then slow-aged and air-dried for at least 45 days to bring out its full tenderness and fragrance, complemented by a spicyÂ finish. To View Product Data Sheet For This ItemÂ CLICKÂ HERE.
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.
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