Fermin Spanish Iberico Salchichon Salami 2oz

Hand-sliced 50% Ibérico salchichón seasoned with black pepper and natural spices, presented by Fermín as part of its renowned Salamanca dehesa tradition. Crafted from free-range Ibérico pork and naturally cured, this salchichón ibérico delivers a savory peppery profile, fine marbling, and a tender bite that stands apart from standard cured sausage varieties. A distinguished charcuterie staple ideal for specialty grocery, gourmet retail, wine shops, and curated tapas programs seeking authentic imported Spanish selections. The retail-ready 2oz pack merchandises on an ambient fixture just as well as in the cold case, and holds up on board displays and Iberian-themed assortments. A standout offering that complements aged Manchego, Marcona almonds, picos breadsticks, and Tempranillo wine while encouraging repeat purchases within premium charcuterie categories. A note on storage and serving: Dry-cured charcuterie is preserved by salt and time, not by cold. It ships and keeps at ambient temperature, the way it has been sold in Spain for generations: a cool, dry place away from sunlight is all it needs. Refrigerate after opening. Serve it at room temperature, never straight from the fridge. Twenty to thirty minutes out is enough for the fat to soften and the aroma to open up. Fermín's own shortcut: hold the sealed pack under warm running water (38°C / 100°F) for 8 to 10 seconds, which also helps the slices separate cleanly. 15 units per case Net weight: 57 g (2 oz) per pack Free-range Ibérico pork Brand: Fermín