Fermin
In 1956, in the magical medieval village of La Alberca (Salamanca), Fermín, a small family business was born. For more than 60 years, Fermín has been producing the highest quality Spanish Cured Meats in the world.
Jamon Iberico, Lomo Iberico, Salchichon, Chorizo...discover their wide range of Iberico products!
26 products
26 products
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DESCRIPTION
Sobrasada Ibérica is a semi-cured sausage similar to a spreadable Chorizo. It is a traditional Spanish delicacy crafted with care and expertise by Fermin, an authentic expert in Spanish cured meats.
This Spanish delicatessen is made from Iberico pigs, which grazes freely in the dehesa in the area of La Alberca (Salamanca). Whether enjoyed as a standalone appetizer or incorporated into your favorite recipes, our Ibérico Sobrasada is sure to elevate any culinary experience.
How to eat Sobrasada Ibérica?
Sobrasada is best enjoyed spread on toasted bread. It pairs surprisingly delicious with a touch of honey or paired simply with any Spanish cheese. It can also be incorporated into dishes like scrambled eggs or pasta sauces (check our Pasta with Sobrasada recipe).
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
140 g/5 oz
INGREDIENTS
Pork, salt, pimentón, hot paprika and oregano.
USE & CARE
Keep refrigerated. Before eating, cook to a minimum temperature of 160°F.
DESCRIPTION
Exquisite Spanish Salchichon Iberico Sausage, a premium Spanish delicacy crafted by Fermin with the utmost care and tradition. Dry-cured to perfection, this Iberian Cold Cut boasts the rich flavors of grain-fed Iberian pigs, delivering a taste sensation that is both traditional and exceptional. Made with 50% Iberico pork from free-range pigs, each slice of this longaniza-style salchichon embodies the essence of Spanish cuisine.
How to eat Salchichon Ibérico Sausage?
Perfect for charcuterie boards or enjoyed on its own combined with some bread or crackers, this gourmet treat is a testament to Fermin's commitment to quality and excellence.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
220 g/7 oz
INGREDIENTS
Ibérico pork, salt, seasoning (dextrin, dextrose), seasoning (salt, sugar, trisodium citrate, sodium nitrite, potassium nitrate, sodium ascorbate), nutmeg, black pepper, white pepper. Beef collagen casing.
USE & CARE
No refrigeration needed. Store in a dry, cool place. Small crystals or Harmless white mold on the exterior may occur and it is completely safe to eat. It can be wiped off using a cloth and some olive oil.
DESCRIPTION
The Sliced Ibérico Pork Loin is an exclusive product that we don't exaggerate in saying rivals even the finest Jamon Iberico de Bellota. If you're a lover of cured meats and haven't tried it yet, you're missing out! We guarantee it's a true delight for your palate, with its mild flavor and a hint of light smoke. Carefully crafted and thinly sliced by Fermin, from free-range, 100% Iberian pigs, fed with acorns in the dehesa.
How to eat Ibérico Pork Loin Bellota?
Arrange the sliced Ibérico Pork Loin Bellota on a platter with a selection of Spanish cheeses, olives and pickles, Spanish crackers such as picos camperos or regañás, and crusty bread finished with a drizzle of premium olive oil for an authentic Spanish tapas experience. Pair it with a glass of red wine.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
57 g/2 oz
INGREDIENTS
100% Iberico acorn-fed loin, salt, paprika, garlic.
USE & CARE
Refrigeration not required. Store in a cool, dry place.
DESCRIPTION
One of our best sellers. An artisanal dry-cured Chorizo Ibérico sausage, sourced from Iberian pigs, an original breed from Spain. It is "longaniza" style, which makes it thinner and slightly firmer but with a more intense flavor. Upon slicing, the aroma creates an anticipation of heightened flavors.
Cured for a minimum of 30 days using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage.
How to eat the Chorizo Ibérico Longaniza Style?
This is the perfect chorizo to enjoy as a tapa with slices of bread and Spanish crackers. To accompany it, nothing beats classic Spanish olives, Idiazábal cheese and a glass of Rioja or Ribera del Duero red wine.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
198 g/7 oz
INGREDIENTS
Pork meat, salt, paprika, dextrin, dextrose, garlic, oregano. 100% natural. Gluten free. Lactose free. No nitrates or nitrites added.
USE & CARE
No refrigeration required. Store in a dry, cool place. Small crystals or Harmless white mold on the exterior may occur and it is completely safe to eat. It can be wiped off using a cloth and some olive oil.
DESCRIPTION
The Whole Serrano Bone-In Ham Shoulder by Fermin is crafted with care from the finest pork and cured using time-honored methods to achieve its authentic and delicious taste.
Sourced from pigs raised in Salamanca (Spain), the unique conditions of the region results in a superior product. These pigs, older, heavier, and fattier than those from North Europe, ensure a more complex and flavorful experience for you.
Using artisanal methods and cured for a minimum of 18 months, each slice of our Paleta Serrana showcases the rich marbling and intense flavor indicative of authentic Spanish cuisine. Whether for casual gatherings or elegant affairs, this delicacy adds a touch of Mediterranean flair to any occasion.
Ham Shoulder (Paleta) vs Jamón Serrano
The Serrano shoulder is the front leg of the pig. It is smaller, with less fat and more bone. Its flavor is less juicy but more intense.
What do I need for slicing?
Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder or jamonero, a special ham slicing knife, and a bit of practice, that's it!
How to eat the Paleta Serrana?
Perfect to enjoy by itself, on a Spanish charcuterie board, tapa or to add into any breakfast, lunch or dinner recipe. Pairs great with a Spanish beer, Albariño wine and Ribera del Duero or Rioja red wines.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 4.5 kg/10 lb
INGREDIENTS
Pork shoulder, salt, sugar, trisodium citrate, potassium nitrate, sodium nitrite.
USE & CARE
No refrigeration needed. Store in a dry, cool place. Harmless white mold on the exterior may occur and it is completely safe to eat. It can be wiped off using a cloth and some olive oil.
DESCRIPTION
This premium Salchichon Ibérico sausage is a delicious Spanish cured meat made from the finest cuts of Iberico pork and crafted by Embutidos Fermin. The pigs live freely in the dehesa and feed on natural foods they find, such as mushrooms and herbs, and are occasionally supplemented with natural grain. This is key to achieving a high-quality product with a spectacular flavor.
Cured for a minimum of 40 days using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage and seasoned with a blend of nutmeg, black and white pepper, our Salchichón Ibérico offers a distinctively savory experience. Each slice is thinly cut to perfection, allowing you to savor the rich flavors with every bite.
How to eat Salchichón Ibérico?
Pair it with crusty bread, Spanish crackers such as Picos Camperos, and olives for a Mediterranean-inspired Spanish tapa experience. Ready to eat and just slice, this premium sausage is perfect for any occasion. Enhance the flavors further by enjoying it with a glass of wine.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
57 g/2 oz
INGREDIENTS
Pork meat , salt , nutmeg , black pepper, white pepper, dextrin, dextrose , seasoning ( potassium nitrate , sodium nitrite , trisodium citrate).
USE & CARE
No refrigeration needed. Store in a cool, dry place.
DESCRIPTION
Likely the most well-known Iberian ham in the USA, as Fermin was the first Spanish cured meats company to export Iberian products to the USA almost 20 years ago.
Thinly sliced, this Sliced Ibérico Ham Bellota is a masterpiece of Spanish culinary tradition. Sourced from 100% Iberian pigs acorn-fed roaming freely in the dehesa, this premium Ibérico ham leg embodies the essence of quality and flavor.
Cured for 48 months to ensure the optimal flavor development and richness, this Pata Negra boasts a melt-in-your-mouth texture and a savory aroma that will delight your palate.
Experience the true essence of Spanish cured meats with every bite of this exquisite Bellota ham!
How to eat Ibérico Ham Bellota Fermin?
There can't be a Spanish charcuterie board without Jamon Iberico. But besides this, you can use it to prepare some delicious fried eggs with ham, one of the simplest yet most delicious recipes in the Spanish cuisine.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
57 g/2 oz
INGREDIENTS
100% Iberico Ham acorn-fed ham, salt.
USE & CARE
No refrigeration required, store in a cool and dry place. Keep refrigerated after opening.
DESCRIPTION
Our 50% Ibérico ham is an excellent alternative in terms of quality-price ratio, ideal for those who want a great-tasting Ibérico ham for daily consumption or to add to recipes featuring Ibérico ham.
This Jamon is sourced from the esteemed Fermin farm, and meticulously crafted from Ibérico pigs raised on a diet of high-quality grains, resulting in a flavor profile that is both rich and nuanced. It comes thinly sliced, making it easy to present on your tapas or Spanish charcuterie board.
What is 50% Ibérico Ham?
50% Ibérico ham is a type of ham that comes from pigs that are 50% Ibérico breed. This means that one of the pig's parents is 100% Ibérico, while the other parent is of another breed, usually a Duroc pig, which is crossed with the Ibérico pig to enhance certain characteristics of the ham, such as fat marbling and flavor.
How to eat Jamón 50% Ibérico?
Whether served as the centerpiece of a charcuterie board or enjoyed on its own, Fermin's 50% Ibérico Grain-Fed Iberian Ham is sure to impress even the most discerning palates. Pair it with your favorite wine or cheese like Manchego or Idiazábal for a complete gastronomic experience.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
57 g/2 oz
INGREDIENTS
50% Iberico pork ham, salt.
USE & CARE
Store in a cool, dry place. Refrigerate after opening.
DESCRIPTION
Introducing our exquisite Morcilla Spanish Blood Sausage Fermin, a savory Spanish cured meat that embodies the rich flavors of Spanish cuisine.
Made from the finest ingredients and sourced from free-range Ibérico pigs, it is a premium morcilla blood sausage that promises to tantalize your taste buds. Crafted with care and expertise by Fermin, this is a traditional Spanish sausage renowned for its distinctive taste and texture, perfect for cooked consumption.
What is Morcilla?
Morcilla is a typical Spanish blood sausage made by cooking pork blood with a filler until it congeals, and then blended with some Spanish spices.
How to eat Morcilla?
It must be grilled to a minimum temperature of 160°F. You can include it in your favorite meat stews, or when cooking beans or chickpeas with chorizo. We also recommend cooking it and adding it to fried eggs, or simply enjoying it with a slice of bread to fully appreciate its flavor.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
50 g/5.28 oz
INGREDIENTS
Ibérico pork fat, pumpkin, bread, blood, paprika, onion, salt and oregano.
USE & CARE
Refrigeration required. Must be cooked before consuming.
DESCRIPTION
Serrano Ham, perhaps the most well-known Spanish cured meat in the world. Crafted with expertise and care by Fermin, this dry-cured ham undergoes an aging process of 18 months, resulting in rich flavors and unparalleled quality.
Thin-sliced, it makes it ideal for creating exquisite Spanish tapas or as a star ingredient on your charcuterie board. Each slice of this Serrano ham is infused with the delicate essence of sea salt, enhancing its savory profile and ensuring a truly authentic experience.
Serrano Ham vs Ibérico Ham
The main difference between Serrano ham and Ibérico ham lies in the breed of the pigs and their diet. Serrano comes from white pig breeds, such as Duroc or Large White, and is primarily cured with salt, which gives a more salty flavor. In contrast, Ibérico comes from Ibérico pig breeds, which are distinguished by their ability to infiltrate fat into the muscle and are often fed on acorns and grass in dehesas, giving them a more complex flavor and a softer texture. Additionally, the curing process for Ibérico ham is generally longer than that of Serrano, contributing to its superior taste and quality.
How to eat Serrano Ham?
For a delightful experience, pair your Serrano ham with a Spanish charcuterie board with other meats like Chorizo, Salchichón or Lomo (Pork Loin), Spanish crackers such as Picos Camperos or bread with extra virgin olive oil and fresh tomato.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
57 g/2 oz
INGREDIENTS
Pork ham, salt, sugar, trisodium citrate, potassium nitrate, sodium nitrite.
USE & CARE
No refrigeration required, store in a dry and cool place. Keep refrigerated after opened.
DESCRIPTION
The Sliced Serrano Pork Loinby Fermin is made from premium pork loin, it is dry-cured to perfection for 90 days, ensuring a rich flavor and tender texture.
Indulge guilt-free as it is low in fat and rich in protein, making it a wholesome addition to your diet. Seasoned with a blend of garlic, sea salt, and smoked paprika from La Vera, each slice offers a burst of authentic Spanish flavors.
How to eat Serrano Pork Loin?
It pairs perfectly with Spanish crackers such as picos camperos or regañás or a toast and a drizzle of olive oil. Whether enjoyed alone or with your favorite accompaniments, this lean meat promises to satisfy your cravings and tantalize your taste buds.
Origin
Product of Spain. La Alberca (Salamanca), Spain.
Size
57 g/2 oz
INGREDIENTS
Pork loin, garlic, Pimenton de la Vera, sea salt.
USE & CARE
No refrigeration required. Store in a dry, cool place.
DESCRIPTION
This Sliced 50% Ibérico Pork Loin by Fermin is made with pork loin from free-range Iberian pigs, fed on grain, natural herbs and mushrooms in the dehesa, and crafted with natural ingredients.
This is an excellent Spanish cured meat, with a lower fat content than the 100% Ibérico Pork Loin and a less intense flavor, yet still delicious and tender at the same time. A Spanish delicacy that embodies the essence of premium quality and rich flavor.
How to eat Lomo 50% Ibérico?
It's an excellent addition to any Spanish charcuterie board, or you can also enjoy it with crispy bread.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
57 g/2 oz
INGREDIENTS
50% Iberico pork, salt, paprika, garlic.
USE & CARE
Refrigeration not required. Store in a dry, cool place.
DESCRIPTION
The most consumed Chorizo Ibérico in the USA. Crafted by Fermin, it is an artisanal mild chorizo sourced from free-range Iberian pigs, a cherished breed native to Spain.
To produce the chorizo, the meat is carefully seasoned with natural spices from Spain, imbuing it with a distinctive and irresistible flavor profile. The result is a singular juiciness Spanish sausage, and each slice of this chorizo offers a burst of flavor that delights the palate.
How to eat Chorizo Ibérico?
This chorizo can become one of the stars of your charcuterie board of Spanish cured meats. We recommend enjoying it with crackers, but it's also delicious on a slice of artisanal bread with a drizzle of extra virgin olive oil.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
57 g/2 oz
INGREDIENTS
Pork Meat, Salt, Nutmeg, Black Pepper, White Pepper, Dextrin, Dextrosa, Seasoning (Potassium Nitrate, Sodium Nitrite, Trisodium Citrate)
USE & CARE
Store in a cool, dry place. Refrigerate after opening.
DESCRIPTION
Our whole Bone-In Ibérico Ham Shoulder Bellota Pata Negra by Fermin is an exceptional product originates from the front leg of a free-range, 100% Iberian pigs, a cherished native breed from Spain renowned for its exceptional quality. During the Montanera season, spanning from October to February, these pigs undergo a remarkable transformation, doubling their weight as they feast on a diet rich in acorns and grass in the dehesa, resulting in the finest and most prestigious shoulder in the world.
Cured for a minimum of 26 months using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage site, this Spanish Bellota Ham Shoulder embodies the epitome of gourmet excellence.
A masterpiece of Spanish cured meats, rich in protein and omega-3 fatty acids.
What do I need for slicing?
Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder or jamonero, a special ham slicing knife, and a bit of practice, that's it!
Ham Shoulder vs Ham
The Serrano shoulder is the front leg of the pig. It is smaller, with less fat and more bone. Its flavor is less juicy but more intense.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 4.5 kg/10 lb
INGREDIENTS
100% Iberico acorn-fed pork shoulder, salt, sugar, trisodium citrate, potassium nitrate, sodium nitrite.
USE & CARE
No refrigeration needed. Store in a dry, cool place. Harmless white mold on the exterior may occur and it is completely safe to eat. It can be wiped off using a cloth and some olive oil.
DESCRIPTION
Simply the best chorizo in the USA. Our Chorizo Ibérico de Bellota, a true culinary delight carefully crafted by Fermin brand. Its rich, smoky and distinctive flavor with its intense aroma, deep red color, and perfect balance of spices, makes it a true spectacle for your palate.
This Spanish cured meat is crafted from the finest 100% Iberico pigs raised in the expansive dehesa, where they roam freely and feast on a diet of acorns. The result of combining the finest meat with respect for tradition and artisanal processes is a gourmet product that will delight lovers of authentic Spanish chorizo.
It comes presented in a sturdy cardboard tube, which enhances its premium quality and also makes it perfect for gifting.
How to eat Chorizo Ibérico de Bellota?
Slice it by hand into thin slices to enjoy with Spanish crackers like Picos Camperos, or with bread and a good Spanish extra virgin olive oil.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 360 g/0.8 lb
INGREDIENTS
Pork meat, salt, pimentón, dextrin, dextrose, garlic, oregano.
USE & CARE
No refrigeration required. Store in a cool, dry place. Refrigerate after opening. Small crystals or harmless white mold on the exterior may occur and it is completely safe to eat. It can be wiped off using a cloth and some olive oil.
DESCRIPTION
An authentic Spanish delicatessen, perhaps our favorite Salchichón Ibérico. And it's no wonder, as Fermin crafts this sausage using artisanal methods and sourced from 100% Iberian pork, sourced from acorn-fed Iberian pigs that roam freely in the dehesa. What does it mean to be 100% Ibérico? It means that both the mother and the father are of 100% Ibérico breed, giving it an unmistakable flavor, with fat that melts on the palate as it comes into contact with room temperature.
Dry-cured to perfection, each slice of this Salchichón Ibérico de Bellota embodies the rich flavors of the premium Spanish charcuterie, resulting in unparalleled quality and taste.
It comes presented in a sturdy cardboard tube, which enhances its premium quality and also makes it perfect for gifting.
How to eat the Salchichón 100% Ibérico de Bellota?
Slice it yourself and store the rest to always preserve its freshness and flavor. You can use a ham carving knife for slicing. It is a premium product with a great taste, so we recommend pairing it with bread and olive oil or crackers. Include it in a charcuterie board along with other Iberian cold cuts, Spanish cheeses, and some pickles.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 400 g/0.9 lb
INGREDIENTS
Acorn-fed 100% Ibérico pork, salt, nutmeg, black pepper, white pepper and seasoning (sugar, trisodium citrate, sodium nitrite, potassium nitrate). Gluten free.
USE & CARE
No refrigeration needed. Store in a dry, cool place. Small crystals or Harmless white mold on the exterior may occur and it is completely safe to eat. It can be wiped off using a cloth and some olive oil.
DESCRIPTION
Our whole Bone-In Ibérico Ham Shoulder by Fermin is sourced from 100% Iberian pigs raised on a grain-fed diet in the dehesa. This ham shoulder undergo a meticulous curing process for a minimum of 24 months using traditional methods to ensure their exquisite taste and tender texture.
The Iberian pigs are free-range lifestyle and their diet consists in a blend of grains, grass, roots, and everything nature provides, and together with their ability to accumulate healthy fat, contribute to its exceptional quality and uniqueness, with a delicious marbling effect. Each slice unveils a symphony of rich, nutty flavors that tantalize your palate. Perfectly presented on the bone, this shoulder is a masterpiece of Spanish cured meats, capturing the essence of Ibérico excellence.
Tasting notes
Bold color, intense aroma, pungent buttery flavor and very rich on the palate. Just one piece will create a memorable experience.
What do I need for slicing?
Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder or jamonero, a special ham slicing knife, and a bit of practice, that's it!
Ham Shoulder (Paleta) vs Jamón Serrano
The Serrano shoulder is the front leg of the pig. It is smaller, with less fat and more bone. Its flavor is less juicy but more intense.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 4.5 kg/10 lb
INGREDIENTS
100% Iberico grain-fed pork ham shoulder, salt.
USE & CARE
No refrigeration needed. Store in a dry, cool place. Harmless white mold on the exterior may occur and it is completely safe to eat. It can be wiped off using a cloth and some olive oil.
DESCRIPTION
Our Ibérico Pork Loin Bellota by Fermin is an exquisite Iberian cold cut sourced from 100% Ibérico pigs, fed on acorns and natural herbs, and they roam freely in the dehesa, where their exercise helps the fat infiltrate into the meat, resulting in a marbled and juicy product.
The meat is seasoned with salt and spices like natural ingredients, each slice is a testament to Spain's rich culinary heritage, perfect for Spanish tapas or as a centerpiece on your charcuterie board.
It comes presented in a sturdy cardboard tube, which enhances its premium quality and also makes it perfect for gifting.
How to eat Ibérico Pork Loin Bellota?
We're talking about a gourmet product, so it's important to enjoy it with accompaniments that enhance its flavor. With that said, it pairs perfectly with toasted bread and a drizzle of extra virgin olive oil, or with Spanish crackers.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 450 g/1 lb
INGREDIENTS
100% Ibérico pork acorn-fed loin, salt, pimentón, garlic.
USE & CARE
No refrigeration required, store in a dry and cool place. Small crystals or Harmless white mold on the exterior may occur and it is completely safe to eat. It can be wiped off using a cloth and some olive oil.
DESCRIPTION
Introducing the Ibericos de Bellota Pack, a curated selection of premium cured meats that capture the essence of Spanish culinary excellence. Sourced from free-range 100% Iberian pigs that roam the picturesque landscapes of the dehesa, these meats are imbued with the rich flavors of acorns and natural pastures. Each slice reflects the unparalleled quality of Iberico pork, celebrated for its exquisite taste and texture.
This pack is the epitome of indulgence for aficionados of fine charcuterie, offering a gourmet experience that embodies the essence of Spain. Perfect for those who appreciate the finer things in life, this collection is a celebration of Spanish gastronomy, meticulously crafted to satisfy even the most discerning palates.
Elevate your culinary journey with the Ibericos de Bellota Pack—a symphony of flavors that pays homage to the timeless traditions of Spanish cuisine. It contains three type of Iberian Cold Cuts:
Origin
Product of Spain. La Alberca, Salamanca, Spain
Size
It can vary considerably and the average size is about 400 g/0.9 lb each
They come presented in a sturdy cardboard tube, which enhances its premium quality and also makes it perfect for gifting.
INGREDIENTS
- Chorizo Iberico: Pork meat, salt, pimentón, dextrin, dextrose, garlic, oregano.
- Salchichon Iberico: Acorn-fed 100% Ibérico pork, salt, nutmeg, black pepper, white pepper and seasoning (sugar, trisodium citrate, sodium nitrite, potassium nitrate). Gluten free.
- Lomo Iberico: 100% Ibérico pork acorn-fed loin, salt, pimentón, garlic.
USE & CARE
To accompany pack of Iberico de Bellota Sausages, consider serving it on a charcuterie board alongside other cured meats, cheeses, olives, and nuts. This creates a diverse and flavorful spread that complements the rich taste of the pork loin. Don't forget to pair it with a glass of red wine for the perfect finishing touch.
No refrigeration required. Store in a dry, cool place. Small crystals or Harmless white mold on the exterior may occur and it is completely safe to eat. It can be wiped off using a cloth and some olive oil.
DESCRIPTION
Our Duo Chorizo & Salchichón Ibérico by Fermin was created to elevate your Spanish tapas experience. A special pack of 2 of our best sellers to make easier for you to try two of the most popular Spanish cured meats. Both are made with 50% Iberico pork and are a longaniza-style sausage.
Content
It contains two type of Spanish cured sausages:
-
Chorizo Ibérico
-
Salchichón Ibérico
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
2x 198 g/7 oz
INGREDIENTS
- Chorizo: Ibérico pork, salt, pimento, dextrin, dextrose, garlic, oregano. 100% natural. Gluten free. Lactose free. No nitrates or nitrites added.
- Salchichon: Ibérico pork, salt, seasoning (dextrin, dextrose), seasoning (salt, sugar, trisodium citrate, sodium nitrite, potassium nitrate, sodium ascorbate), nutmeg, black pepper, white pepper. Beef collagen casing.
USE & CARE
No refrigeration required. Store in a dry, cool place. Small crystals or Harmless white mold on the exterior may occur and it is completely safe to eat. It can be wiped off using a cloth and some olive oil.
