Why You’ll Love This

Fermín Ibérico Salchichón is refined, savory, and beautifully balanced. Unlike chorizo, it contains no paprika, allowing the naturally rich character of Ibérico pork and its delicate seasoning to take center stage.

What Makes It Special

Made from carefully selected cuts of Ibérico pork, this salchichón is seasoned with nutmeg and black and white pepper, then cured for a minimum of 40 days using artisanal methods in La Alberca, Spain. The result is supple, finely textured, and quietly complex.

Perfect Pairings

Pair it with Manchego, Mahón, Marcona almonds, quince paste, olives, crusty bread, Cava, Rioja, or a dry Spanish Sherry.

Serving Ideas

Bring to room temperature before serving, then arrange the slices on a Spanish charcuterie board, tuck into a baguette, serve with cheese and preserves, or enjoy simply with bread and wine.

About the Producer

Fermín has produced Ibérico meats in La Alberca since 1956. The family company is respected for traditional curing methods and was the first producer authorized to bring authentic Ibérico products to the United States.

Tasting Notes: Savory, peppery, subtly nutty, delicate

Country: Spain