A vacuum-sealed package of Fermin Iberico dry-cured chorizo sausage. The packaging is sleek and white with the Fermin logo at the top. The sausage is a rich reddish-brown color and is labeled as "MILD" at the bottom. The packaging also specifies that the product is made from Iberico pigs and is dry-cured, showcasing a premium Spanish product.
A diagonally positioned package of Fermin Iberico Pork Dry-Cured Chorizo Sausage. The packaging is rectangular with a white exterior and clear window displaying the reddish-brown chorizo inside. "MILD" is labeled on the top left corner, and "FERMÍN – a cut above" is printed on the right side along with the product name and weight (7 oz / 200g). The design conveys a premium Spanish cured meat product.
A presentation of Fermin Iberico Pork Dry-Cured Chorizo Sausage. The image includes a full sausage on a wooden cutting board, several chorizo slices arranged on a white plate, and the original product packaging labeled “MILD,” “Naturally,” and “Fermin – a cut above.” The packaging is white with red accents and features a transparent window showing the chorizo inside. The setup is placed on a light wooden surface with a white background.
A vacuum-sealed package of Fermin Iberico dry-cured chorizo sausage. The packaging is sleek and white with the Fermin logo at the top. The sausage is a rich reddish-brown color and is labeled as "MILD" at the bottom. The packaging also specifies that the product is made from Iberico pigs and is dry-cured, showcasing a premium Spanish product.
A diagonally positioned package of Fermin Iberico Pork Dry-Cured Chorizo Sausage. The packaging is rectangular with a white exterior and clear window displaying the reddish-brown chorizo inside. "MILD" is labeled on the top left corner, and "FERMÍN – a cut above" is printed on the right side along with the product name and weight (7 oz / 200g). The design conveys a premium Spanish cured meat product.
A presentation of Fermin Iberico Pork Dry-Cured Chorizo Sausage. The image includes a full sausage on a wooden cutting board, several chorizo slices arranged on a white plate, and the original product packaging labeled “MILD,” “Naturally,” and “Fermin – a cut above.” The packaging is white with red accents and features a transparent window showing the chorizo inside. The setup is placed on a light wooden surface with a white background.
Fermín Ibérico Meats

FERMÍN Chorizo Ibérico Sausage Link

$20.00
/

Whole dry-cured Ibérico chorizo made with Ibérico pork and smoky paprika. Ibérico chorizo is made from a special breed of pig that is indigenous to Spain. The wonderfully marbled fat is much richer, smoother, and delivers more intense flavor, which marks a unique balance.

Dry Cured. Ready to Eat. All pork product. Imported from Spain.


  • Size: 7oz
  • Region: Castilla y León
  • Perishable - Expedited Shipping Required
    Expedited shipping required to areas outside of Tri-State zone. Refrigerate upon arrival.

Recommended Pairings

Slice your chorizo ibérico thin and neatly arrange it 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!

Ibérico pork, smoked paprika, salt, garlic. Dry-cured and ready to eat.

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.

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