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
Dry Cured. Ready to Eat. All pork product. Imported from Spain.
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