Salchichon sausages are similar to chorizos, but they do not contain the smoky paprika that gives chorizo its signature red color. Instead, salchichon usually has chunks of black pepper as a seasoning. You can appreciate the wonderful Iberico flavor due to its extra thick size which allows for the Iberico meat and pepper to fully blend.

This Iberico sausage is one of the first ever to arrive in the U.S. The producer, 'Jamones Fermin', produces this chorizo using 100% Spanish Iberico meat and all of their products are cured in Spain. (more info)

Salchichon sausages are similar to chorizos, but they do not contain the smoky paprika that gives chorizo its signature red color. Instead, salchichon usually has chunks of black pepper as a seasoning. You can appreciate the wonderful Iberico flavor due to its extra thick size which allows for the Iberico meat and pepper to fully blend.

This Iberico sausage is one of the first ever to arrive in the U.S. The producer, 'Jamones Fermin', produces this chorizo using 100% Spanish Iberico meat and all of their products are cured in Spain.

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This extra thick Iberico sausage is from the famed black-hoofed Iberico pig, native to Spain. It is an excellent sausage, but not made from pork finished on acorns or "bellota".

'Jamones y Embutidos Fermin' is the first producer of Iberico products 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.

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