To achieve the delectable cured meats that Fermin yields, the black-footed Iberian pigs are raised in an environment that allows the animal to free roam and graze as it would do naturally. Free to roam on the Fermin farmland often walking up to 9 miles a day, this exercise benefits the animals level of fat, the meats flavor and it’s graining. It is fed a diet of only acorns or acorns and herbs that it grazes on in the countryside. The advantage of a diet based on acorns is not just the wonderful flavor that it gives to the meat, but also the high percentage of unsaturated fatty acid that makes this meat surprisingly healthy. For example, jamon iberico contains more than 55% monounsaturated oleic acid. Only olive oil contains a higher level of oleic acid. In addition to the dedication given and care given to the animals, the flavor and texture of Fermin products is the result of a slow curing process of the meat. Fermin has taken Spanish cured meat to a new level making it a work of art that must be eaten to be appreciated.

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