Fermín 50% Ibérico Salchichón

Most people only know Ibérico pork for jamón ibérico, the ultra-luxe Spanish cured ham, but the melt-in-your-mouth meat tastes delicious in any form. For the highest-quality Ibérico products, we trust family company Fermín, which is based in Salamanca, Spain, and was the first authorized exporter of Ibérico products to the United States. You can think of this dry-cured sausage as the Spanish equivalent of salami. We love that it’s coarsely ground, which preserves the pork’s meaty texture and marbled appearance. Thinly sliced, it tastes tender and rich, with the naturally nutty and sweet flavors that Ibérico pork is prized for. Unlike chorizo, which is made with paprika, salchichón gets its warming boost from black and white pepper; the minimal spices allow the Ibérico pork’s delicate flavor to come through in the sausage.

[/description-break] Ingredients [/title]Ingredients: Pork meat, salt, nutmeg, black pepper, white pepper, dextrin, dextrose, seasoning (potassium nitrate, sodium nitrite, trisodium citrate).[/accordion] Specifications [/title]Net Weight: 7 ounces Place of Origin: Spain [/accordion] FAQs [/title]Q: My Fermin product looks moldy. Should I toss it?
A: Fermin’s cured meats have mold—it’s essential! While we’re accustomed to throwing away moldy food, mold is actually a crucial part of the slow, natural aging process that makes this meat delicious! To learn more, click here.[/accordions-break]Based in Salamanca, Spain, family company Fermín has been making traditional cured Ibérico meats for more than 60 years.[/banner_heading] The company’s white label meats—made from cross-bred 50% Ibérico and 50% Duroc pork—is an affordable introduction to the nutty, sweet and rich flavor of this famous Spanish delicacy. [/banner-text-break]Try pairing it with nutty or fruity flavors—such as apple or pear slices or roasted almonds—to complement the meat’s natural sweetness. It also tastes great in simple applications, such as with brie and olive oil on rye bread. [/how-to-use-break]