Iberico Pork Dry Cured Salchichon Sausage

Ibérico salchichón sausages are simply seasoned with sea salt and black pepper and hung to cure in the cool mountain air for several weeks. Unlike Ibérico chorizo, salchichón sausages are not seasoned with smoked paprika, so the pure Ibérico pork flavor shines through in each delicious bite! Slice thinly and serve with a crisp white wine from Spain.

Our friends at Fermín follow recipes and methods passed down for generations. All of their Ibérico hams and sausages are cured in the mountain village of La Alberca where the cool, fresh air is a partner in the curing process.

Ibérico salchichón sausage is made from pork of the famed black-hoofed Ibérico pig, native to Spain. The pork is dark red and marbled with delicate Ibérico fat, creating a sausage full of intense flavor. This grade of pork is just one step below the acorn fed 'Ibérico de Bellota' quality.