A sleek white package of Fermin Iberico Chorizo showcasing thinly sliced, richly marbled Spanish sausage. Crafted from Iberico pork, this gourmet product highlights traditional Spanish charcuterie and is perfect for tapas, cheese boards, and culinary gift sets.
A sleek white package of Fermin Iberico Chorizo showcasing thinly sliced, richly marbled Spanish sausage. Crafted from Iberico pork, this gourmet product highlights traditional Spanish charcuterie and is perfect for tapas, cheese boards, and culinary gift sets.
A vibrant display of thinly sliced Iberico Chorizo in a golden vacuum-sealed tray set against a bold orange marbled background. The rich marbling and deep red color of the sausage highlight its premium Spanish origin, ideal for tapas, gourmet platters, and culinary gift selections.
A white rectangular platter neatly arranged with rich, marbled slices of Iberico Chorizo against a vibrant, orange marbled background. The deep red tones and visible fat marbling highlight the premium quality of this traditional Spanish sausage, perfect for gourmet tapas presentations.
A sleek white package of Fermin Iberico Chorizo showcasing thinly sliced, richly marbled Spanish sausage. Crafted from Iberico pork, this gourmet product highlights traditional Spanish charcuterie and is perfect for tapas, cheese boards, and culinary gift sets.
A sleek white package of Fermin Iberico Chorizo showcasing thinly sliced, richly marbled Spanish sausage. Crafted from Iberico pork, this gourmet product highlights traditional Spanish charcuterie and is perfect for tapas, cheese boards, and culinary gift sets.
A vibrant display of thinly sliced Iberico Chorizo in a golden vacuum-sealed tray set against a bold orange marbled background. The rich marbling and deep red color of the sausage highlight its premium Spanish origin, ideal for tapas, gourmet platters, and culinary gift selections.
A white rectangular platter neatly arranged with rich, marbled slices of Iberico Chorizo against a vibrant, orange marbled background. The deep red tones and visible fat marbling highlight the premium quality of this traditional Spanish sausage, perfect for gourmet tapas presentations.
Fermín Ibérico Meats

FERMÍN Chorizo Ibérico Pre-Sliced

$12.00
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Sliced dry-cured Ibérico chorizo. Made from a special breed of pig indigenous to Spain, Fermín’s dry-cured Ibérico chorizo combines smoky paprika and Ibérico pork and cured in the pure mountain air for weeks.

The wonderfully marbled and flavored fat makes all the difference between the Ibérico chorizo and ordinary chorizo, starting with the deeper color (and followed with a richer taste.) 

It has an elegant flavor with hints of smokiness and a subdued spiciness combined with marbled fat for a rich, smooth and intense flavor.


  • Size: 2oz
  • Region: Castilla y León
  • Perishable - Expedited Shipping Required
    Expedited shipping required to areas outside of Tri-State zone. Refrigerate upon arrival.

Recommended Pairings

Neatly arrange your pre-sliced chorizo ibérico on a plate or charcuterie board. Serve this delicious 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, garlic, salt.
Dry-cured. Ready to eat. Product of Spain.

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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