We are proud to bring the authentic Serrano in the US market, made from pigs born, raised and processed entirely in Spain.Our pigs are older, heavier and fattier than the pigs from North Europe. This is a guarantee of higher quality. It means a product more tasty and complex.
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
Bayonne ham indeed draws its origins in various cities of the Adour Basin, but its influence and reputation grew through the important port of Bayonne whose name it bears. Soon the outstanding flavor of this delicacy won the favor of the gourmands of France and beyond. Bayonne ham is a prized guest at every banquet. With success came intensified production over the centuries and gradually , methods of manufacture were refined to meet more precise and demanding specifications. The selection of pigs , the time and breeding conditions , salting , drying, refining … are all steps that meet the highest criteria.
This Prosciutto di Parma is crudo and produced with Italian pork coming from the best breeding areas of the Po Valley and from pigs that have only eaten natural feed. The thighs weigh at least 13 kg or more. The ham is treated with sea salt for a pleasantly sweet taste; no other ingredient or additive is used. A lard called sugnatura is rubbed on the bottom of the ham where the bone is to protect the ham and to ensure consistent development. Once prepared, each ham is taken to special ventilated