Fermín 50% Ibérico — Set of Three
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.
Mild Chorizo Ingredients: Pork, salt, pimentón, dextrin, dextrose, garlic, oregano Spicy Chorizo Ingredients: Pork, salt, hot paprika, dextrin, dextrose, nutmeg, oregano, garlic Salchichón Ingredients: Pork, salt, nutmeg, black pepper, white pepper, dextrin, dextrose, potassium nitrate, sodium nitrite, trisodium citrate
Net Weight: 7 ounces each Place of Origin: Spain
Fermín 50% Ibérico Sliced Cured Meats — Set of 2
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.