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SKU: MTSA157
Product Description
From Spain
Iberico chorizo chub by Fermin is a dry-cured sausage made with Iberico pork that has been seasoned with garlic and pimentón. This Iberico chorizo has been prepared through a traditional process that begins with the meat being ground and seasoned until it becomes a uniform and consistent paste. After the paste rests for two days at a cool temperature, it is stuffed into casings and air cured for at least a month. The result is chorizo with an intense flavor, exquisite aroma, and low acidity that, when sliced, pairs well with fresh bread and good Spanish wine.
Special Shipping
This item requires expedited shipping to preserve freshness. Please ensure product temperature is maintained upon arrival.
Producer Spotlight
Fermin was founded by ermín Martín and his wife, Victoriana Gómez in 1956 after the couple spent years gathering the traditional knowledge practiced for centuries in La Alberca (a small village in the southwest of Spain) for the raising and curing the best Ibéricos. Since then, Fermin has been dedicated to the manufacturing and marketing of Ibérico products. To that end, Fermin became the first Spanish producer of Ibérico products to meet the demanding quality standards required for exporting to foreign markets. By 2005, Fermin became the first company authorized by the USDA to export Ibérico products directly to the United States. The list of countries Fermin could export to continued to grow, and now Fermin carries the jewel of Spanish gastronomy, Ibérico pork products, to five continents, conquering the most demanding international markets in the process.
Nutritional Facts
Fermin was founded by ermín Martín and his wife, Victoriana Gómez in 1956 after the couple spent years gathering the traditional knowledge practiced for centuries in La Alberca (a small village in the southwest of Spain) for the raising and curing the best Ibéricos. Since then, Fermin has been dedicated to the manufacturing and marketing of Ibérico products. To that end, Fermin became the first Spanish producer of Ibérico products to meet the demanding quality standards required for exporting to foreign markets. By 2005, Fermin became the first company authorized by the USDA to export Ibérico products directly to the United States. The list of countries Fermin could export to continued to grow, and now Fermin carries the jewel of Spanish gastronomy, Ibérico pork products, to five continents, conquering the most demanding international markets in the process.
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