Similar to chorizo but without the addition of pimenton, salchichon is Iberico pork seasoned with nutmeg, salt and black and white pepper then cured for 40 days. A classic Spanish charcuterie sliced and packed into a 2oz retail portion.
Since 1956 Fermin operates as a family business dedicated to the traditional methods of making Iberico pork charcuterie in La Alberca, Spain, where they raise Iberico pigs on their farm Finca Los Helechales. The farm and curing house are situated in the Sierra de Francia, a biosphere reserve national park in western Spain. Fermin produce a range of meats, from 100% Iberico pork finished on acorns to charcuterie made from crossbred pigs fed on pasture and grain.
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