- True 'Pata Negra' Ibérico sausage
- Seasoned with black pepper, like salami
- Slice and serve, no refrigeration needed
- Mountain cured in Salamanca
- Size - 7 ounces / 200 grams
Ibérico salchichón sausages are simply seasoned with sea salt and black pepper and hung to cure in the cool mountain air for several weeks. Unlike Ibérico chorizo, salchichón sausages are not seasoned with smoked paprika, so the pure Ibérico pork flavor shines through in each delicious bite! Slice thinly and serve with a crisp white wine from Spain.
Our friends at Fermín follow recipes and methods passed down for generations. All of their Ibérico hams and sausages are cured in the mountain village of La Alberca where the cool, fresh air is a partner in the curing process.
Ibérico salchichón sausage is made from pork of the famed black-hoofed Ibérico pig, native to Spain. The pork is dark red and marbled with delicate Ibérico fat, creating a sausage full of intense flavor. This grade of pork is just one step below the acorn fed 'Ibérico de Bellota' quality.
Fermín was the first producer of Ibérico hams and sausages to be approved for export to the U.S. This family company is based in the beautiful town of La Alberca, high in the mountains near Salamanca. The cool, dry air and short summer season are ideal for curing hams and sausages in the age-old Spanish way.
'Longaniza' refers to the shape of the salchichón, which is long and straight. It requires no refrigeration or cooking, simply slice and serve and store in a cool, dry place.
Ibérico Pork, Salt, Seasoning (Dextrin, Dextrose), Seasoning (Salt, Sugar, Trisodium Citrate, Sodium Nitrite,
Potasium Nitrate, Sodium Ascorbate), Nutmeg, Black Pepper, White Pepper. Beef Collagen Casing
Serving size 1 oz (28g). Servings per container varied. Calories 140, from fat 110, Total fat 12g (19%), saturated fat 5g (21%), cholesterol 21mg (7%), sodium 470mg (19%), Total carbohydrates 0g, Protein 7g. Vitamin A and C 0%, calcium 2%, iron 6%. * Percent Daily Values are based on a 2,000 calorie diet.
Average Customer Rating: 4 out of 5 based on 15 reviews
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mike miranda - key largo, FL
Inigo Gondra - Saint Louis, MO
Gerald Sanftner - Rapid City, SD
Devra Long - Madison, AL
DAVID CAVAZOS - SAN DIEGO, CA
Scott MCCANDLESS - SPOKANE VALLEY, WA
Fred Welshasn, Jr. - Colliers
Jose M. Melian - Akron, OH
Mary Matthews - Durham
"Almost as good as I had in Spain but maybe the difference was just the fact that I was not sitting in a sidewalk cafe with a glass of Spanish wine."
Brian Chamberlin - Carson City, NV
"Good example of dried sausage."
Liz - Urbana, IL
"These sausages really do melt in your mouth! Unbelievably good--it's hard to stop eating them. There is quite a lot of fat, but it's worth it. They are not overly spicy, quite subtle in fact. "
Barry Neun - Hampstead, MD
"Very rich and mild. The seasoning was very unique and subtle, really brought out the flavor of the pork."
Jerry S. - DeMotte, IN
"This sausage is like eating candy for the first time. Absolutely the best sausage I ever had. I do take off the outer skin when I slice it. Great snack."
India Cox - Powhatan, Virginia
"Gave this to my sister & family for Christmas, and they said it had no taste. "Extremely disappointing."
EMILIA - bayonne, New Jersey
"to much fat, no flavor. "