Iberico Pork Loin de Bellota Fermín
Iberico Pork Loin de Bellota Fermín is a Spanish cured sausage with a characteristic red color where white fat veins are observed. This Spanish sausage is made with pig loin muscle free of external fat and tendons. Iberico Pork Loin de Bellota Fermín is marinated and undergoes a process of maturation and drying that ensures a smooth and crisp texture with flavors reminiscent of acorn, paprika and mountain oregano.
West of Salamanca in Spain in the beautiful village of La Alberca is a family business dedicated to the production of hams and sausages. This company is considered as the first Spanish producer of these delicacies which has allowed it to sell and export to markets such as the USA, offering the best quality and a wide range of Iberian products, among which stands out Iberico Pork Loin de Bellota Fermín, made exclusively from Iberian pigs.
As a curious note, the Iberian pig used for the preparation of Iberico Pork Loin de Bellota Fermín is one of the last of this species reared traditionally, these animals graze freely on farms intended for breeding where its ecosystem dominated by oak trees guarantee their natural feeding and allows these Spanish sausages to have a very particular taste and texture. These Iberian pigs descend from wild boars, a breed that stores a high percentage of fat in their muscles that makes it very tasty and highly prized by consumers.
The Iberian pig breed used in the preparation of this delicious Spanish sausage is the popular "pata negra" breed originating from wild animals that inhabited since ancient times the Mediterranean basin. With the cross breeding of races in search of different proportions between flesh and fat, this breed started to disappear in Europe, now existing only in a few corners of the Iberian Peninsula. These beautiful animals provide the excellence of Iberico Pork Loin de Bellota Fermín.