If you’re looking for the "strong, silent type" of the charcuterie world, meet the Fermin Salchichon Iberico. This is a dry-cured Italian-style salami reimagined through a Spanish lens. Using the rich, marbled meat of the legendary Iberian pig, this sausage skips the smoky paprika of chorizo and leans into the simple elegance of whole black peppercorns and sea salt. It is the best mild Iberico sausage for those who want to taste the quality of the pork above all else. It has a creamy, buttery texture that practically coats the palate, followed by a clean, peppery finish that makes you want to reach for another slice—and a glass of crisp white wine. It’s the essential deli salumi for a host who wants a "crowd-pleaser" that still carries the prestige of the Iberico name. The Recipes Recipe #1: The "Spanish Mountain" Breakfast Skillet Dice the Salchichon Iberico and sauté with cubed potatoes and green peppers until the fat renders and the meat is crispy. Crack four eggs over the top and cover until the whites are set but the yolks are runny. This hearty family breakfast uses the natural seasoning of the sausage to flavor the entire pan—no extra salt needed! Recipe #2: Salchichon & Artichoke Heart Pasta Slice the Iberico sausage into thin coins and toss with al dente pasta, marinated artichoke hearts, and plenty of olive oil. The heat of the pasta softens the fat in the Salchichon, creating a silky "sauce" that tastes like a five-star Mediterranean bistro. Serve it family-style for a quick gourmet dinner with close friends. The Appetizers Appetizer #1: Salchichon & Manchego "Sandwich" Bites Place a thick coin of Salchichon between two small wedges of Manchego cheese. Secure with a toothpick and a green olive; it’s a low-carb party snack that provides a perfect balance of salt, fat, and brine. Appetizer #2: Peppery Salchichon & Fig Toasts Spread a little fig jam on a cracker and top with a folded slice of Fermin Salchichon. The sweetness of the fig makes the black pepper in the Iberico meat really "pop," creating a sophisticated flavor profile for a cocktail hour. Ingredients: 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. Size: 7 oz (200g) Origin: Product of Spain.
