- 100% Iberico
- Traditional dry-cured Spanish sausage
- Dry cured with salt, black & white pepper and nutmeg
- By Fermin
- La Alberca, Salamanca Spain
Marinated with salt Pimenton and garlic
7 oz (200 g)
The taste and texture of Salchichón Ibérico is such that it deserves to be listed among the finest Iberico pig products. It is made in a similar manner to chorizo but without the use of pimenton. It is seasoned with salt, white and black pepper and nutmeg.
The traditional process starts with grounding the Iberico meat and adding the species, producing a uniform and consistent paste. The paste is rested in a cold place for two days and then stuffed into casings. The salchichon is traditionally air cured for atleast a month. During this time the meat acquires a firm texture and develops an exquisite aroma. Keep in a cold and dry place. Refrigerate after opening.
Ibérico Pork, Salt, Seasoning (Dextrin,Dextrose), Seasoning (Salt, Sugar, Trisodium citrate, Sodium nitrite, Potasium nitrate, Sodium Ascorbate), Nutmeg, Black Pepper, White Pepper. Beef collagen Casing.
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.