Fermín 50% Ibérico Spicy Chorizo

Most people only know Ibérico pork for jamón ibérico, the ultra-luxe Spanish cured ham, but the melt-in-your-mouth meat tastes delicious in any form. For the highest-quality Ibérico products, we trust family company Fermín, which is based in Salamanca, Spain, and was the first authorized exporter of Ibérico products to the United States. The company’s traditional chorizo is coarsely ground for a meatier texture that shows off the pork’s marbling; thinly sliced, it tastes tender and rich with the naturally nutty and sweet flavors that Ibérico pork is prized for. This spicy version gets its smoky depth from hot paprika and cumin, with a nutty boost from nutmeg and lactic tang from the fermentation process; as an added bonus, the company only uses pure salt to cure the meat, for a cleaner flavor than other brands made with nitrates.

[/description-break] Ingredients [/title] Ingredients: Pork, salt, hot paprika, dextrin, dextrose, nutmeg, oregano, garlic [/accordion] Specifications [/title] Net Weight: 7 ounces
Place of Origin: Spain
[/accordion] FAQs [/title]Q: My Fermin product looks moldy. Should I toss it?
A: Fermin’s cured meats have mold—it’s essential! While we’re accustomed to throwing away moldy food, mold is actually a crucial part of the slow, natural aging process that makes this meat delicious! To learn more, click here.[/accordions-break]Based in Salamanca, Spain, family company Fermín has been making traditional cured Ibérico meats for more than 60 years.
[/banner_heading] The company’s white label meats—made from cross-bred 50% Ibérico and 50% Duroc pork—is an affordable introduction to the nutty, sweet and rich flavor of this famous Spanish delicacy. [/banner-text-break]