Pork loin from Iberico pork, hand-trimmed and marinated with salt, pimento, garlic, nutmeg and olive oil is made into a sausage and air cured for 3 to 4 months. The meat, deep red from pimento and marble-like in appearance from the fat of the acorns, melts in the mouth, releasing a delicate flavor and a pleasant aroma that is uniquely Iberian.
The 100% Ibérico Free Range pig has the unique ability to store healthy fat, creating a marbling effect that makes it flavorful but more delicate than Acorn-fed. It has an incomparable texture and flavor. Their free range life and their diet based of grain, grass, roots and everything nature provides, makes it very unique. Fermin is one of the few that produces this superb style.
*Products under the Ibérico Quality Regulations: Ham, Shoulder and Loin.
- approx: 1.3 lbs-590 g