Don’t Get Confused! While salchichon comes from Spain, salami comes from Italy. But each one vary tremendously, depending on the quality, pig breed, seasoning and curing methods. Salchichon tend to be much thinner and narrower than salami, specially our 7oz format.
At Fermin, this little gem is made with the best quality of iberico pork meat, a natural breed from Spain. Seasoned with salt, nutmeg and black and white pepper, to enhance its wonderful flavor. Then it is cured for 60 days (tube) and 1 month (7oz format), using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage.
Our superb Iberico Salchichon is fully-cured but it ends having a slightly semi dry texture, softer than a chorizo. Unlike our chorizo, our salchichon is not seasoned with Spanish paprika, so the pure Iberico pork flavor shines through in each delicious bite! When cut open, it reveals delicate leathery meat speckled with pieces of fat and pepper which can be eaten plain or combined with bread and cheese like we do in Spain.