This coveted 'bellota' salchichon is made from free-range Iberico pigs that feasted on acorns-'bellotas'- from cork trees growing in Western Spain, near Salamanca. Plentiful exercise and a varied diet of acorns and natural grasses create a flavor unparalleled in the world of sausages. The traditional extra thick size allows you to fully appreciate their inimitable Bellota flavor.

What makes Spanish salchichon distinct from chorizos is that they do not contain the smoky paprika that gives chorizos their inimitable flavor and their their signature red color. Instead, salchichon usually has chunks of black pepper as a seasoning. No cooking or refrigeration needed - simply slice and serve! (more info)

This coveted 'bellota' salchichon is made from free-range Iberico pigs that feasted on acorns-'bellotas'- from cork trees growing in Western Spain, near Salamanca. Plentiful exercise and a varied diet of acorns and natural grasses create a flavor unparalleled in the world of sausages. The traditional extra thick size allows you to fully appreciate their inimitable Bellota flavor.

What makes Spanish salchichon distinct from chorizos is that they do not contain the smoky paprika that gives chorizos their inimitable flavor and their their signature red color. Instead, salchichon usually has chunks of black pepper as a seasoning. No cooking or refrigeration needed - simply slice and serve!

'Jamones y Embutidos Fermin' is the first producer 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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