Additional information
PACKSIZE | 2/4.5 LB. |
---|
A Genoa style salami seasoned with Carboy Malbec Wine and Fresh Burgundy Black Truffles
Our largest salame, modeled after the sopressa vicentina from the Vicenza province of Northern Italy. Very coarsely cut and scented with clove. Moist and full-flavored. About 22 inches long. Slice paper thin pieces
Dry-cured ham, obtained by salting and curing selected fresh hams from pork raised and slaughtered in Europe. Seasoned at least 400 days, deboned, pressed in molds, vacuum packed.
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
Dry-cured smoked ham, obtained by salting, curing and smoking selected fresh boneless hams from pork raised and slaughtered in Europe. Seasoned using sea salt and aromatic herbs, each speck is air cured for approximately 150 days in the Italian Alps. The product is naturally smoked using beech wood.
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.