Sliced Ibérico Chorizo
Spain calling. Fermín’s dry-cured Ibérico chorizo combines smoky pimentón and garlic with Ibérico pork for a smooth, rich flavor with hints of smokiness and subdued spice. Cured for a minimum of 40 days, the marbling and flavored fat of the Ibérico makes all the difference and creates a deep, red color and unique juiciness.
The Fermín family has crafted top quality, artisanal Ibérico products since 1956 in the magical medieval village of La Alberca, Spain.