At Fermín we have been making our products following the same recipe for more than 60 years. That means savoring the legacy of our family, who have worked hard to preserve our natural and exquisite product. The family spirit and the passion for our work remain intact, but there are things that do change, such as the technical innovations that have gradually been implemented to improve the production process.
For us, this process begins on the farm. We have fully trusted farmers who care for our animals throughout their lives, ensuring optimal nutrition and living conditions.
The type of animal and its own genetics make each piece unique and different from the others. For this reason, our handcrafted products are handmade gem.
We want to share some examples so you can learn to identify these natural imperfections:
WHITE DOTS:
WHITE DOTS:
These dots are known as tyrosine crystals. The presence of tyrosine crystals does not mean that the product is in poor condition, that it is a defective part or of low quality. They have nothing to do with mold, much less are they harmful. They are simply related to the natural, microbiological process that occurs during a long, slow, natural curing process. The same happens with some long-aged cheeses.
SURFACE MOLD:
SURFACE MOLD:
The mold appears naturally during the curing process to stabilize the fats in the ham. The bacteria or yeasts present in this mold naturally help the curing process of the ham and give it its characteristic aroma of our cured products.
The mold is usually superficial. It does not affect the interior of the product and it is enough to clean the piece with a damp cloth before consuming. If mold appears on the cut surface, remove the first layer of meat and you can proceed to cut it as usual.
PIGMENTATION IN THE FAT OF THE HAM:
PIGMENTATION IN THE FAT OF THE HAM:
The brown pigmentation is due to the oxidation by the action of the air of small traces of blood that remain in the capillaries of the ham after the profiling phase. During this phase, by pressing the pieces of ham manually, the accumulated traces of blood are eliminated.
These pigmentations do not affect the quality of the product in any way.
DIFFERENT COLOR BETWEEN
PIECES OF THE SAME TYPE:
DIFFERENT COLOR BETWEEN
PIECES OF THE SAME TYPE:
One of Fermín’s policies is to achieve products that are as natural as possible, which is why our philosophy is not to add Nitrites and Nitrates, or colorants to the products. This is one of the reasons why these color differences sometimes occur among the 7 oz products.
In the case of Salchichón, it is necessary to add preservatives as it is a product that is more difficult to preserve since it does not contain paprika. One of the functions of these nitrites and nitrates (preservatives) is to fix the color. Due to the low quantity we use, the product has a less pink or a color that can look more pale than usual.
For example, when these products are cured on the outside of the rails they receive more air flow and those pieces normally take a slightly more pinkish hue than the interior ones. This is very characteristic in the curing process of the 7oz. sausages.
Remember, to ensure that our product maintains its texture, color and characteristic flavor, it is important to keep it at the right temperature at all times.
In general, our products are stable at room temperature, so they can be stored in a cool, dry place with a stable temperature that does not exceed 53ºF (12ºC).
We recommend that the product be consumed at room temperature, around 68ºf (20ºC) so that its smell, flavor and texture can be better appreciated.
It is very important to store the product in a cool, dry place, away from sunlight. At higher temperatures, it loses its consistency and quality.
