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Iberico chorizo sliced, 2 oz (56 g) by Fermin

  • Iberico chorizo sliced 2 oz (56 g) by Fermin 

•100% Iberico
•Traditional pimento seasoned Spanish sausage
•Mild, dry cured
•By Fermin
•La Alberca, Salamanca Spain
•Sliced hand trimmed
•Marinated with salt Pimenton and garlic
• 2oz (56 g)
  • Iberico chorizo sliced 2 oz (56 g) by Fermin 

•100% Iberico
•Traditional pimento seasoned Spanish sausage
•Mild, dry cured
•By Fermin
•La Alberca, Salamanca Spain
•Sliced hand trimmed
•Marinated with salt Pimenton and garlic
• 2oz (56 g)

Iberico chorizo sliced, 2 oz (56 g) by Fermin

$8.99

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Product Description
  •  100% Iberico
  • Traditional pimento seasoned Spanish sausage
  • Mild, dry cured
  • By Fermin
  • La Alberca, Salamanca Spain
  • Sliced hand trimmed
  • Marinated with salt Pimenton and garlic
  • 2 oz. (56 g)

 

This dry-cured sausage made with Iberico meat and so genuinely Spanish is characterized by the
use of pimenton and garlic, with an exquisite aroma, low acidity and intense flavor.

Ingredients:
Ibérico Pork, Salt, Pimentón, Seasoning (Dextrin, Dextrose), Garlic, Oregano, Olive Oil. Beef Collagen Casing.

Elaboration process:
The traditional process starts with grounding the Iberico meat and marinating it with natural sea
salt, mild pimenton, olive oil and garlic, producing a uniform and consistent paste. The
paste is rested in a cold place for two days and then stuffed into casings.
The chorizo is traditionally air cured for at least a month. During this time the meat acquires a firm
texture and develops an exquisite aroma.

Keep in a cool and dry place. Refrigerate after opening

Fermin Martin and his wife started this business in 1956 in La Alberca, Salamanca Spain. Fermin continue to be a family business but its innovative management has positioned them as one of the most successful international exporters in the industry and the first one certified to export to USA.

 

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