Fermín Ibérico Sausage Trio$52.95
- Featured in 2017 issue of "O, The Oprah Magazine"
- Made with Spanish Ibérico pork
- Mild chorizo, spicy chorizo and salchichón (salami)
- Fully cured, no refrigeration needed
- Three sausages in a gift pack
- Size - 3 x 7 oz/200 gr
Experience the exceptional flavor of Ibérico pork with this trio of artisan cured meats from Spain. These three distinct sausages were hung to cure in the cool mountain air of La Alberca for several weeks, and now they are ready to be sliced and served with an aged cheese and a bottle of fine wine.
This trio of sausages is the perfect introduction to the rich curing tradition of Spain. Packed in an attractive box and requiring no refrigeration, it is a great gift for foodies and Spanish food enthusiasts.
Each of these sausages features a distinct flavor. The all natural mild chorizo has a deep smoky flavor and tender bite. The spicy chorizo is seasoned with hot pimentón de La Vera, the famous smoked paprika of Spain. The salchichón is cured with whole black peppercorns, somewhat like an artisan salami.
The cure-masters at Jamones y Embutidos Fermín use only Spanish Ibérico pork to make these traditional sausages. Ibérico pork comes from the black Ibérico pig, found only in Spain. This dark-meat pork has a rich marbling, and a deeper flavor than normal pork.
Fermín is a family company that was the first to import Ibérico chorizo and jamón to the U.S. Their curing house is perched on the top of a mountain near the idyllic town of La Alberca. The cool, dry air is perfect for curing hams and chorizos naturally.
Mild Ibérico chorizo: Pork meat, salt, pimento, dextrin, dextrose, garlic, oregano. 100% natural. Gluten free. Lactose free. No nitrates or nitrites added.
Spicy Ibérico chorizo: Pork meat, salt, hot paprika, dextrin, dextrose, nutmeg, oregano, garlic. 100% natural. Gluten free. Lactose free. No nitrates or nitrites added.
Salchichón sausage: Ibérico pork, salt, seasoning (dextrin, dextrose), seasoning (salt, sugar, trisodium citrate, sodium nitrite, potassium nitrate, sodium ascorbate), nutmeg, black pepper, white pepper. Beef collagen casing.
Mild Ibérico chorizo: Serving size 1 oz (28g). Calories 130, Calories from fat 110, Total fat 12g (19%), Saturated fat 5g (25%), Trans fat 0g (0%), Cholesterol 20mg (7%), Sodium 470mg (20%), Total carbohydrate 0g, Dietary fiber 0g, Sugars 0g, Protein 7g. Vitamin A and C 0%, Calcium 0%, Iron 2%. *Percent Daily Values are based on a 2,000 calorie diet.
Spicy Ibérico chorizo: Serving size 1oz (28g). Calories 140. Calories from fat 100. Total fat 11g (17%), Saturated fat 4.5g (23%), Trans fat 0g (0%). Cholesterol 15mg (5%), Sodium 420mg (18%), Total carbohydrate 2g (1%), Dietary fiber 0g (0%), Sugars 0g, Protein 10g. Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 2%. *Percent Daily Values are based on a 2,000 calorie diet.
Salchichón sausage: Serving size 1 oz (28g). Calories 140, from fat 110, Total fat 12g (19%), Saturated fat 5g (21%), Cholesterol 21mg (7%), Sodium 470mg (19%), Total carbohydrate 0g, Protein 7g. Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 6%. *Percent Daily Values are based on a 2,000 calorie diet.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
May We Suggest
"While I was not really impressed with the salami, the mild has a good flavor but the spicy chorizo was excellent. I would recommend buying it withoug the salami."
Good - Oakland, CA November 2017
"Very disappointed with the amount of fat in the sausage. We could not eat it. Would not recommend. "
linda - Beverly Shores, IN September 2017
"great meaty taste once you dry out some of the fat"
maira - san diego, CA July 2017