Featured Vendor: Fermin and Olympia Provisions
Featured Vendor of the Month- October
Fermin and Olympia Provisions
FERMIN:
"
It
is
since
1956
that
Fermin
has
been
producing
the
best
that
La
Alberca,
summit
of
Iberico,
has
to
offer
in
traditional
sausage
and
pork
products.
Hence,
at
an
altitude
of
1150
meters
above
sea
level,
nestled
in
the
heart
of
the
Las
Batueca-Sierra
de
Francia
area,
their
products
are
produced
and
matured
right
in
the
Sierra
itself,
which
is
precisely
what
imports
the
quality
and
unique
character
to
them.
Simply
unrepeatable…
The Iberico pig, the popular black hoof is a direct descendent of the wild boars that used to populate the entire Mediterranean basin a long time ago. In general the morphological featured of the animal approximately correspond to 150 to 180kg, with long, slender extremities, dark hair, hoofs and lower part of the legs that are practically black with an elongated and slim snout and a highly prominent jowl. Although what truly makes this animal unique in the world is the high amount of unsaturated fatty acids that the breed presents, which are particularly rich in oleic acid, properties of which can be compared with those of olive oil.
Fermin has its own farm, Los Helechales Estate, which in keeping with the tradition of this company was the first to select the pure Iberico pig in the land with such deep rooted traditions in port products such as ours. It is amidst the Holm Oaks of the meadowlands that our pigs go on their montanera (period of time where they free-range among the oaks) in search of the food that will ensure they reach the level of quality that allows Fermin products to continue giving rise to admiration and appreciation for which is their own of the Iberico product."
OLYMPIA PROVISIONS:
"Everything
that
Olympia
Provisions
makes
is
handcrafted
naturally
with
the
ultimate
goal
of
quality.
In
order
to
achieve
a
finished
product
that
tastes
as
good
as
it
possibly
can,
they
pay
fastidious
attention
to
the
details.
Ingredients
are
their
inspiration.
They
seek
out
the
best
and
freshest
and
butcher
antibiotic-free
Pacific
Northwest
pork
to
100%
lean,
adding
pure,
soft
fatback
and
a
judicious
amount
of
sea
salt,
fresh
garlic
and
freshly
ground
spices.
Their
cured
meats
are
held
in
natural
casings
and
maintained
in
the
organic
white
mold
that
protects
them.
Such
a
deliberate
approach
promises
the
ultimate
reward:
vibrant
yet
gentle
flavor
and
authentic,
unique
character.
Charcuterie is as much an art as it is a science. They approach it with inspired precision. As a USDA inspected facility, they adhere to the strictest guidelines. All of their cured meats are encouraged to age naturally and slowly without being hurried, hot-incubated, cooked or irradiated. This uncommon technique assures a finished product that has deep, nuanced flavor and exquisite texture."