FERMIN LA ALBERCA EST23
Iberico ham and other iberico cured meats from Spain
Catalog
Documents
The most innovative characteristic of our product our pigs fulfill the following requisites:
-No antibiotics ever
-No added hormones
-Vegetarian diet
-Raised on family farms
-Not restrained in gestation farrowing crates
This dry-cured sausage made with organic Iberico meat is characterized by the use of pimento and garlic, with an exquisite aroma, low acidity and intense flavor.
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Iberico de bellota chorizo: extra thick, natural casing.
A unique product of singular juiciness and flavor, seasoned with natural spices in a perfect balance of lean and fat. This chorizo has been made from the best cuts of the Iberico acorn fed pig, an original breed from Spain also known as “pata negra”. They are free roaming and meticulously selected to feed on acorns during the Montanera season (from October through February), a time in which the animal doubles its weight.
The traditional process starts by grounding the Acorn Fed 100% Iberico pork meat and marinating it with sea salt, mild pimenton, olive oil and garlic. The meat is rested in a cold place for two days and then stuffed into casings.
This chorizo is traditionally air cured for at least 2 months, period when meat acquires a firm texture and develops an exquisite aroma.
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The iberico chorizo is finally here.
This dry-cured sausage made with Iberico meat and so genuinely Spanish is characterized by the use of pimenton and garlic, with an exquisite aroma, low acidity and intense flavor.
The traditional process starts with grounding the Iberico meat and marinating it with natural sea salt, mild pimenton, olive oil and garlic, producing a uniform and consistent paste. The paste is rested in a cold place for two days and then stuffed into casings.
The chorizo is traditionally air cured for at least a month. During this time the meat acquires a firm texture and develops an exquisite aroma.
Documents
This dry-cured sausage made with Iberico meat and so genuinely Spanish, is characterized by the use of spicy pimenton and garlic, with an exquisite aroma, low acidity and intense flavor. It’s so good that it’s been awarded with the Gold SOFI at Fancy Food Show NY 2016!
The traditional process starts with grounding the Iberico meat and marinating it with natural sea salt, spicy pimenton, olive oil, nutmeg, cumin & garlic, producing a uniform and consistent paste. The paste is rested in a cold place for two days and then stuffed into casings.
The chorizo is traditionally air cured for at least a month. During this time the meat acquires a firm texture and develops an exquisite aroma.
Documents
Fermin’s Coppa Serrana is made from the collar of the authentic Spanish pigs, which has a high percentage of accumulated marbled fat. We marinade it in olive oil, pimenton, garlic and sea salt for 5 days and then we air-cure it for 4 months. As a result, we obtain a great Coppa Serrana with a low fat content that melts in the mouth, providing a very unique taste, fine texture and pleasant aroma. Coppa is considered a very special product, to be served alongside with other cured meats and enjoyed with a drizzle of olive oil.
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We are proud to bring the only authentic Serrano in the US market, made from pigs born, raised and sacrificed entirely in Spain, with Spanish raw material.
The pig is older, heavier and fattier than the same pig of pig from North Europe, which warrantees a higher quality and a ham tastier and complex.
FERMIN cures the Serrano for 20 months.
To complete de process, the boneless is also trimmed, so it’s a ham with a high yield.
Documents
We are proud to bring the only authentic Serrano in the US market, made from pigs born, raised and sacrificed entirely in Spain, with Spanish raw material.
The pig is older, heavier and fattier than the same pig of pig from North Europe, which warrantees a higher quality and a ham more tasty and complex.
In addition, FERMIN cures the Serrano for at least 20 months (usually 24), so a curing process way longer than the other serrano hams in the market. That’s why this is the only and the best Serrano in the US.
Documents
To make Fermin’s Lomo Serrano we use the choice pork loin from farm-raised authentic Spanish pigs, then marinade it in olive oil, pimenton, garlic and sea salt for 5 days and then we air-cure it for 4 months. The result is a great lomo, with deep red meat, and with a low fat content. It melts in the mouth, releasing a delicate flavor and a pleasant aroma.
More affordable than Iberico and the only the authentic Spanish Serrano available at the US.
Documents
To make Fermin’s Lomo Serrano we use the choice pork loin from farm-raised authentic Spanish pigs, then marinade it in olive oil, pimenton, garlic and sea salt for 5 days and then we air-cure it for 4 months. The result is a great lomo, with deep red meat, and with a low fat content. It melts in the mouth, releasing a delicate flavor and a pleasant aroma.
More affordable than Iberico and the only the authentic Spanish Serrano available at the US.
Documents
For the first time in the US we are proud to bring you Serrano shoulder raised, slaughtered, and cured wholely in Spain. Serrano is a breed of pig with origins in the Sierra Mountains.
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For the first time in the US we are proud to bring you Serrano shoulder raised, slaughtered, and cured wholely in Spain. Serrano is a breed of pig with origins in the Sierra Mountains.
Documents
The taste and texture of Acorn fed 100% Iberico salchichon is such that it deserves to be listed among the finest Acorn fed 100% Iberico pork products. It is made in a similar manner to chorizo but without the use of pimenton, and seasoned with salt, white and black pepper and hint of nutmeg.
The traditional process starts with grounding the Acorn fed 100% Iberico meat and adding the species, producing a uniform and consistent paste. The paste is rested in a cold place for two days and then stuffed into casings. The salchichon is traditionally air cured for around 3 months. During this time the meat acquires a firm texture and develops an exquisite aroma.
Documents
From its beginning, Lomo is a hand-made piece of art. Pork loin from Iberico de Bellota pigs, 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. Perfect for an elegant charcuterie plate.
Beautifully presented in skin packet and carton sleeve.
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Pork loin from Iberico de Bellota pigs, 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.
Perfect for an elegant charcuterie plate.
Documents
This ham is, with no doubt, the “King of the ibericos”, and considered the jewel of the Spanish gastronomy.
It’s intense and delicious aromas, its delicate consistency and complexity, and its long and buttery aftertaste make this acorn-fed Iberico ham appreciated and recognized all over the planet.
At FERMIN two different methods are used to classify a ham as “Acorn fed”. We strictly work with trusted farmers to observe the feeding methods for Iberico pigs during the Montanera season.
Then, once at the slaughterhouse we analyze the meat for different types of fatty acids, so we guarantee they have eaten a huge amount of acorns (bellotas) to be graded as “FERMIN Bellota ham”.
Documents
A unique product of singular juiciness and flavor, seasoned with natural spices in a perfect balance of lean and fat. This chorizo has been made from the best cuts of the Iberico acorn fed pig, an original breed from Spain also known as “pata negra”. They are free roaming and meticulously selected to feed on acorns during the Montanera season (from October through February), a time in which the animal doubles its weight.
Documents
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Allergens
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COA template
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Country of origin
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Click to download COO -
Suitability requirements
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Click to download SR -
Item questionnaire
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Nutrition
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Product specification
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SDS (Safety Data Sheet)
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This artisanal mild chorizo is made from serrano pigs. The meat is seasoned with natural spices. It is a unique product of singular juiciness and flavor. Upon slicing, the aroma creates an anticipation of heightened flavors. Cured for 40-60 days using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage.
Documents
-
Allergens
(visible)
Click to download A -
Country of origin
(visible)
Click to download COO -
Item questionnaire
(visible)
Click to download IQ -
Nutrition
(visible)
Click to download N -
Product specification
(visible)
Click to download PS -
Suitability requirements
(visible)
Click to download SR -
COA template
(not added) COA -
SDS (Safety Data Sheet)
(not added) SDS
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.
This artisanal mild chorizo is made from the finest cuts of a white pig. The meat is seasoned with natural spices. It is a unique product of singular juiciness and flavor.
Cured for 30 days using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage.
Documents
FERMIN Sobrasada has a characteristic reddish-orange color that is the result of mixing ground lean pork and pork fat with paprika, salt and spices.
The smooth textured sausage can be spread on bread or added to simmered dishes.
Sobrasada is easier to chew rather than other cured meats. You can take longer over it, savoring that very distinctive taste.
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The taste and texture of Dry Cured Salchichon Iberico is such that it deserves to be listed among the finest Iberico pig products. It is made in a similar manner to chorizo but without the use of pimenton. It is seasoned with salt and pepper and nutmeg.
Elaboration process:
The traditional process starts with grounding the Iberico meat and adding the species, producing a uniform and consistent paste. The paste is rested in a cold place for two days and then stuffed into casings.
The salchichon is traditionally air cured for at least a month. During this time the meat acquires a firm texture and develops an exquisite aroma.
Documents
Fermin’s 100% Iberico Acorn Fed Coppa is made from the collar of the authentic iberico Spanish pigs, which has a high percentage of accumulated marbled fat.
We marinade it in olive oil, pimenton, garlic and sea salt for 5 days and then we air-cure it for 4 months. As a result, we obtain a great Acorn Fed Coppa with a low fat content that melts in the mouth, providing a very unique taste, fine texture and pleasant aroma. Coppa is considered a very special product, to be served alongside with other cured meats and enjoyed with a drizzle of olive oil.
Locations
| Location name | Address |
|---|---|
| FERMIN LA ALBERCA EST23 | Ctra Salamanca km 77,3 La Alberca, Salamanca 37624 ESP |
Documents
| Type | Location |
|---|---|
| GFSI Corrective Action | FERMIN LA ALBERCA EST23 |
| Allergen Control Policy | FERMIN LA ALBERCA EST23 |
| HACCP Plan (Facility) | FERMIN LA ALBERCA EST23 |
| HARPC Food Safety Plan (Facility) | FERMIN LA ALBERCA EST23 |
| GFSI Audit Report | FERMIN LA ALBERCA EST23 |
| 3rd Party Audit Report | FERMIN LA ALBERCA EST23 |
| Food Defense Plan Statement | FERMIN LA ALBERCA EST23 |
| Recall Plan | FERMIN LA ALBERCA EST23 |
| GFSI Certificate | FERMIN LA ALBERCA EST23 |
| 3rd Party Audit Certificate | FERMIN LA ALBERCA EST23 |
| Organizational Chart | FERMIN LA ALBERCA EST23 |
| Recall/Emergency/Contact List | FERMIN LA ALBERCA EST23 |
| Sustainability (Level 2) | FERMIN LA ALBERCA EST23 |