How a pig is raised directly translates into the flavor of its meat. On his family farm in Scituate, Rhode Island, Frank Martinelli feeds his pigs a high proportion of dairy—including milk, yogurt and cheese—and plenty of fresh vegetables, grains and nuts, resulting in high-quality pork with a robust meaty flavor. Martinelli is selective about his co-packers and partnered with New England Charcuterie to make this 'Nduja, a spreadable salame that originated in Calabria, Italy, whose texture is soft and tender but still firm enough that it doesn't feel pasty. Tangy, lightly spicy chili paste perfectly complements the pork's natural sweetness and showcases its complex flavors.

• Net Weight: 6.4 ounces
• Ingredients: Pork fat, pork, chili paste, salt, less than 1% of: smoked paprika, lactic acid starter culture, dextrose, water, sodium nitrite, sodium nitrate.
• Place of Origin: Waltham, MA
• Note: Only includes one 'Nduja

This sampler pack of thin-sliced Ibérico meats includes classic Jamón Ibérico ham as well as Lomo Ibérico, dry-cured pork loin. Similar to prosciutto but with a drier texture—which actually makes it less stringy and tough—Jamón Ibérico's high fat content yields a sweet, decadent and intensely aromatic flavor. And slightly leaner Lomo Ibérico is nutty and meaty, with a touch of sweetness; smoky pimentón de la Vera (a type of Spanish paprika) and earthy garlic enhance the pork's savory flavor, which is best served at room temperature to fully savor its complexity. Adhering to tradition, these artisanal meats are dry-cured in mountain air with only salt as a preservative during the curing process; a ham master decides by smell, sight and touch when the pork is perfectly done.

Most people only know Ibérico pork for jamón ibérico, the ultra-luxe Spanish cured ham, but the melt-in-your-mouth meat tastes delicious in any form. For the highest-quality Ibérico products, we trust family company Fermín, which is based in Salamanca, Spain, and was the first authorized exporter of Ibérico products to the United States. We love that these dry-cured sausages are coarsely ground for a meatier texture and to emphasize their marbled appearance. Thinly sliced, they taste tender and rich, with the naturally nutty and sweet flavors that Ibérico pork is prized for. This set of 3 includes warm, peppery Mild Chorizo made with sweet paprika and balanced by garlic and oregano; smoky Spicy Chorizo with hot paprika, cumin and a nutty boost from nutmeg; and Salchichón, a Spanish equivalent of salami that is minimally spiced to highlight its robust meaty flavor. As an added bonus, Fermín only uses pure salt to cure its chorizo, for a cleaner flavor than other brands made with nitrates.

As opposed to jamón ibérico made with the hams, or upper hind legs, of the pigs, Lomo Ibérico is dry-cured pork loin prepared using the same artisanal methods. The pork is aged for three months in open mountain air with no artificial preservatives and has an amazingly tender texture. It's nutty and meaty, with a touch of sweetness; smoky pimentón de la Vera (a type of Spanish paprika) and earthy garlic enhance the savory flavor of Fermín's Lomo Ibérico, which is best served at room temperature to fully savor its complexity.

Fermín's thinly sliced dry-cured Iberian ham is slightly drier than Italian prosciutto—a sign that it's been made properly—but never stringy or tough; rather, its higher fat content yields a tender consistency and intensely aromatic flavor: meaty, almost gamey, with a lovely background sweetness. Adhering to tradition, this Jamón Ibérico is cured for about 36 months with salt as the only preservative; a ham master decides by smell, sight and touch when the pork is perfectly cured.

Most people only know Ibérico pork for jamón ibérico, the ultra-luxe Spanish cured ham, but the melt-in-your-mouth meat tastes delicious in any form. For the highest-quality Ibérico products, we trust family company Fermín, which is based in Salamanca, Spain, and was the first authorized exporter of Ibérico products to the United States. The company's traditional chorizo is coarsely ground for a meatier texture that shows off the pork's marbling; thinly sliced, it tastes tender and rich with the naturally nutty and sweet flavors that Ibérico pork is prized for. This mild version is made with sweet Spanish paprika, or pimentón, that gives it a warm, peppery flavor, with a fruity undertone that brings out the natural sweetness of the pork. We like that the sausage is robust and meaty, with its fatty richness balanced by garlic and oregano. As an added bonus, the company only uses pure salt to cure the meat, for a cleaner flavor than other brands made with nitrates.

Most people only know Ibérico pork for jamón ibérico, the ultra-luxe Spanish cured ham, but the melt-in-your-mouth meat tastes delicious in any form. For the highest-quality Ibérico products, we trust family company Fermín, which is based in Salamanca, Spain, and was the first authorized exporter of Ibérico products to the United States. The company's traditional chorizo is coarsely ground for a meatier texture that shows off the pork's marbling; thinly sliced, it tastes tender and rich with the naturally nutty and sweet flavors that Ibérico pork is prized for. This spicy version gets its smoky depth from hot paprika and cumin, with a nutty boost from nutmeg and lactic tang from the fermentation process; as an added bonus, the company only uses pure salt to cure the meat, for a cleaner flavor than other brands made with nitrates.

Most people only know Ibérico pork for jamón ibérico, the ultra-luxe Spanish cured ham, but the melt-in-your-mouth meat tastes delicious in any form. For the highest-quality Ibérico products, we trust family company Fermín, which is based in Salamanca, Spain, and was the first authorized exporter of Ibérico products to the United States. You can think of this dry-cured sausage as the Spanish equivalent of salami. We love that it's coarsely ground, which preserves the pork's meaty texture and marbled appearance. Thinly sliced, it tastes tender and rich, with the naturally nutty and sweet flavors that Ibérico pork is prized for. Unlike chorizo, which is made with paprika, salchichón gets its warming boost from black and white pepper; the minimal spices allow the Ibérico pork's delicate flavor to come through in the sausage.