Fermin salchichón ibérico showcases the pure flavor of acorn-influenced Ibérico pork in a refined cured sausage. Seasoned simply with salt, black pepper, nutmeg, and a hint of coriander (no paprika), this salchichón delivers a deep, savory aroma and an elegant balance of spice that highlights the natural sweetness and marbling of the meat. The result is a silky sausage with low acidity, a clean finish, and an unmistakably Ibérico richness.
Unlike chorizo, salchichón contains no smoked paprika, making it more delicate and aromatic, closer in style to the great cured sausages of Catalonia and Castile. Fermin grinds Ibérico pork, marinates it with spices for two days, then packs it into natural casings before air-curing for at least a month in the pure mountain air of La Alberca, Salamanca—a UNESCO Biosphere Reserve known for producing some of Spain’s finest charcuterie.
Serve these thin slices at room temperature so the marbled fat softens and the aromatics emerge fully. Salchichón shines on charcuterie boards, layered onto warm bread, or alongside sharp sheep’s milk cheeses, olives, and almonds. It also adds luxurious depth to simple tapas and wine gatherings.
Fermin, founded in 1956, was the first Spanish producer authorized to export Ibérico meats to the United States. Their family-run curing houses continue to rely on traditional methods that preserve the authentic character of Ibérico pork and the culinary heritage of western Spain.
- Pairings: Ribera del Duero, Tempranillo Joven, Amontillado Sherry, aged Manchego, Idiazábal, marcona almonds.
Ingredients: Iberico pork, salt, seasoning (dextrin, dextrose), garlic, ng (sugar, trisodium citrate, sodium nitrite, potassium nitrate, sodium ascorbate), nutmeg, black pepper, white pepper.
Nutritional information coming soon
Nutritional information coming soon