FERMÍN Salchichón Ibérico Sausage Link
Whole Dry Cured Ibérico Pork Sausage. Dry Cured Ibérico Pork Sausage. Salchichçn Ibérico is simply seasoned with sea salt and black pepper and allowed to cure in the pure mountain air for weeks. Unlike chorizo, salchichón contains no paprika. As a result, its peppery flavors are much more pronounced.
Dry Cured. Ready to Eat. All pork product. Imported from Spain.
- Size: 7oz
- Region: Castilla y León
Perishable - Select Expedited Shipping
Expedited shipping required to areas outside of Tri-State zone. Refrigerate upon arrival.
Slice your salchichón ibérico thin and neatly arrange on a plate or charcuterie board. Serve this delicious acorn-fed chorizo alongside picos artesanos or freshly toasted bread with olive oil. You can also elevate a sandwich/bocadillo by stacking pieces of this on a fresh baguette.
Store your Spanish charcuterie in the refrigerator. It's best to keep it wrapped tightly in plastic wrap or in airtight containers to prevent them from drying out or absorbing odors from other foods. Charcuterie is also best enjoyed at room temperature, so remember to remove it from the refrigerator about 30 minutes before serving to allow it to come to the desired temperature. This will allow all of its delicious flavors and textures to develop fully!
FERMÍN, a distinguished brand from Spain, holds the honor of being the first to introduce the Ibérico ham to the United States. Hailing from Salamanca, Spain, FERMÍN meticulously sources its meat from a special breed of Iberian pigs known for their exceptional flavor and marbling. Their commitment to traditional craft methods and the art of curing has made them a key player in the world of Ibérico meats.