Additional information
Packsize | 12/4.5 OZ |
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Tuscan style salami made with fennel pollen & seeds, chianti and black pepper.
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.
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.
Prosciutto di San Daniele can only be made in the small town of San Daniele del Friuli, close to the city of Udine. This tiny town, with little over 8,000 inhabitants, is nestled between the Dolomite mountains and fertile low-lying pastures. The unique combination of strong, cold alpine winds and warm marine breezes from the Adriatic Sea, create the incredible micro-climate for air drying and aging the famous Prosciutto di San Daniele: low humidity, excellent ventilation and cool breezes. Due to its small size and geography, very limited production is available worldwide.
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.
ALL NATURAL. GLUTEN FREE. LACTOSE FREE.NO NITRATES OR NITRITES ADDED