Fermín again is leading the competition with their newest import, first Ibérico Salchichon sausage in the United States. This dry-cured sausage is made with Ibérico meat and in the traditional Spanish way but without pimentón that is used for the chorizo. It is seasoned with salt and pepper, nutmeg and a pinch of coriander. This gives the salchichon an exquisite aroma, low acidity and intense flavor.  

The traditional Spanish curing method for their sausage starts with the grinding of pure Fermín Ibérico pork and marinating it with the spices and rested 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.  

The Whole Salchichon is sold by the each, weighing approximately 7oz.