Dry Cured Ibérico Pork Sausage. 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.
- Tasting Notes: Right amount of salt and fat content combined with a slightly spicy, peppery note.
- Size: 2oz (57g)
- Region: Castilla y León
- Suggested Pairings: Peñacoba Cheese | Gordal Olives
The taste and texture of Salchichón Ibérico are such that it deserves to be listed among the finest Ibérico pig products. It is made in a similar manner to chorizo but without the use of pimenton. It is seasoned with salt and pepper, and in some cases with grated nutmeg and a pinch of coriander. Serve as you would chorizo, with aged cheese, quince paste, and roasted peppers.
In the dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. Popularly known as the Pata Negra or Black Hoof, the Iberico roots for wild herbs, fallen acorns, and edible roots. The resulting meat is swirled with high levels of flavorful natural fats, for which this pig has gained notoriety. Savor this exquisite product with a glass of fine red wine, good Manchego or Zamorano, and artisan bread.