Fermin Salchichon Salami

There’s Iberico cured ham...and then there’s all other cured meats. It’s known as the “Kobe beef of pork” for a reason. Quick Facts Origin: Spain Animal Type: Pig Unit Size: 2 oz. The Flavor Experience Not just any cured ham can call itself Iberico; it takes meat produced by special Iberico pigs native to Spain to earn the honor. Salchichon de Vic starts with free-range Iberico pigs raised on a diet of Spanish acorns in mountain oak meadows. It's made in a similar manner to chorizo, but without the traditional pimenton. Everything else stays the same - salt and pepper,  grated nutmeg and a pinch of coriander. Serve sliced on a bias and served with your favorite toothsome Spanish cheese, membrillo and roasted peppers. The Story Fermin Martin and his wife Victoria started Fermin in 1956 in the medieval town of La Alberca, high in the mountains near Salamanca. They use artisanal methods to produce the finest cured pork products in the world.   All these years later, the company is still family-run, and Fermin Iberico ham was the first to enter the US market Usage Tips Enjoy bites of Salchichon de Vic, sliced on a bias, on your next charcuterie plate, ideally next to a wedge of Manchego or Valdeón cheeses. Drizzle lightly with olive oil and a crack of fresh sea salt. Spanish sidra or Rioja wine would make for perfect beverage pairings.