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