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Dry-cured Serrano pork loin - 1.8-2 lb/0.8-0.9 kg by Fermin, Spain.
To make Fermin’s Lomo de Serrano we use the choice pork loin from farm-raised authentic Spanish pigs, then marinade it in olive oil, pimenton, nutmeg, oregano, 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 from pimenton, and with a low fat content. It melts in the mouth, releasing a delicate flavor and a pleasant aroma that is uniquely Iberian. Perfect for an elegant charcuterie plate or to serve at parties.
Ingredients: Pork tender loin, Salt, Pimentón, Olive Oil, Garlic, Nutmeg, Orégano, Seasoning (Sugar, Trisodium Citrate, Sodium Nitrite, Potasium Nitrate), Beef Collagen Casing.
Approximately 1.8 to 2 lbs each
Actual items may differ slightly from pictures shown.
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