Fermin again is leading the competition the first Ibérico chorizo sausage in the United States. This dry-cured sausage is made with Ibérico meat and in the traditional Spanish way with pimentón and garlic. This gives the chorizo an exquisite aroma, low acidity and intense flavor.The traditional Spanish curing method for their sausage starts with the grinding of pure Fermin Ibérico pork and marinating it with natural sea salt, mild pimentón, olive oil and garlic. After resting for 2 days, it is then pressed into casings, after which is air cured for a minimum of one month. During this time the meat acquires a firm texture and develops an exquisite aroma.Remove from the casing before enjoying. This product does not require refrigeration.

Fermin again is leading the competition the first Ibérico chorizo sausage in the United States. This dry-cured sausage is made with Ibérico meat and in the traditional Spanish way with pimentón and garlic. This gives the chorizo an exquisite aroma, low acidity and intense flavor.The traditional Spanish curing method for their sausage starts with the grinding of pure Fermin Ibérico pork and marinating it with natural sea salt, mild pimentón, olive oil and garlic. After resting for 2 days, it is then pressed into casings, after which is air cured for a minimum of one month. During this time the meat acquires a firm texture and develops an exquisite aroma.Remove from the casing before enjoying. This product does not require refrigeration.

100% Ibérico Bellota ham is the king of all hams due to its flavor, quality, and curing process. The Ibérico pig is a special breed, and “Bellota” which means acorn is what these pigs enjoy grazing on freely as they roam the pasture. It's both the special diet and exercise regimen that give this ham the incredible marbling and nutty, moist flavor.

Fermín’s salchichon Ibérico is simply seasoned with sea salt and black pepper and allowed to cure in the pure mountain air for weeks. Unlike chorizo, salchichon contains no paprika. As a result, its peppery flavors are much more pronounced.

Sliced Jamón Serrano. A truly authentic product cured for a minimum of 17 months using artisanal methods from La Alberca, Spain where Fermin is based. The perfect item to liven up any charcuterie spread!