Fermín 50% Ibérico Salchichón

$15.99

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.

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Fermín 50% Ibérico Sliced Pork Loin (Lomo Ibérico)

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Fermín

Fermín 50% Ibérico Sliced Pork Loin (Lomo Ibérico)

$15.99

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.