Mild Ibérico Longaniza Chorizo Sausage by Fermín

This delicious chorizo is a dry-cured sausage made from the famous Ibérico pork of Spain. Seasoned with the smoky paprika from western Spain, it has a deep red color and a complex meaty flavor. Slice thinly and serve with fresh bread and a glass of great Spanish wine.

Our friends at Jamones Fermín use 100% Spanish Ibérico pork to create these classic 'longaniza' chorizos. The sausages are hung to cure for several weeks in the cool mountain air in the village of La Alberca, following methods that have been passed down for centuries. No preservatives, additives or nitrates are used in their production.

Ibérico chorizo sausage is made from pork of the famed black-hoofed Ibérico pig, native to Spain. This type of pork is dark red and marbled with flavorful fats that start to melt at room temperature. While not finished on acorns or 'bellota' like the Ibérico de Bellota designated pork, the flavor of these chorizos is superb.

'Jamones y Embutidos Fermín' was the first producer of Ibérico chorizo and jamón 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 the age-old Spanish way.

'Longaniza' refers to the shape of this type of chorizo sausage, long and straight. This Ibérico chorizo is ready to slice and serve, no refrigeration needed.

Is this cured chorizo ready to eat?

Yes, it can be eaten straight out of the package. Simply slice and enjoy—no cooking required.

How should I store whole cured sausages?

They may be stored at room temperature for several days unless otherwise indicated on the packaging. For longer storage, keep them refrigerated.

What is the best way to serve cured sausages?

Serve at room temperature to bring out the best flavor and texture.

Should the casing be removed before eating?

Check the product packaging to see if the casing is edible or should be removed.

How should I store leftover sausage?

Wrap leftovers tightly with plastic and refrigerate. They can be kept for up to one week.

What are the white crystals sometimes found on cured sausage?

They are amino acid crystals and are completely safe to eat.

Is white mold on cured sausage harmful?

No, harmless white mold may appear on the exterior. It can be wiped off with a cloth and a bit of olive oil.

When is cured sausage unsafe to eat?

If you see green or black mold or detect an unpleasant smell, the sausage should not be consumed.

How will my order be packed?

La Tienda packs products carefully to ensure they arrive in top condition. Items will arrive in La Tienda branded boxes.