Ibérico Longaniza Salchichón Salami by Fermín

Ibérico salchichón sausages are simply seasoned with sea salt and black pepper and hung to cure in the cool mountain air for several weeks. Unlike Ibérico chorizo, salchichón sausages are not seasoned with smoked paprika, so the pure Ibérico pork flavor shines through in each delicious bite! Slice thinly and serve with a crisp white wine from Spain.

Our friends at Fermín follow recipes and methods passed down for generations. All of their Ibérico hams and sausages are cured in the mountain village of La Alberca where the cool, fresh air is a partner in the curing process.

Ibérico salchichón sausage is made from pork of the famed black-hoofed Ibérico pig, native to Spain. The pork is dark red and marbled with delicate Ibérico fat, creating a sausage full of intense flavor. This grade of pork is just one step below the acorn fed 'Ibérico de Bellota' quality.

Fermín was the first producer of Ibérico hams and sausages to be approved for export to the U.S. This family company is based in the beautiful town of La Alberca, high in the mountains near Salamanca. The cool, dry air and short summer season are ideal for curing hams and sausages in the age-old Spanish way.

'Longaniza' refers to the shape of the salchichón, which is long and straight. It requires no refrigeration or cooking, simply slice and serve and store in a cool, dry place.

Is this cured chorizo ready to eat?

Yes, it can be eaten straight out of the package. Simply slice and enjoy—no cooking required.

How should I store whole cured sausages?

They may be stored at room temperature for several days unless otherwise indicated on the packaging. For longer storage, keep them refrigerated.

What is the best way to serve cured sausages?

Serve at room temperature to bring out the best flavor and texture.

Should the casing be removed before eating?

Check the product packaging to see if the casing is edible or should be removed.

How should I store leftover sausage?

Wrap leftovers tightly with plastic and refrigerate. They can be kept for up to one week.

What are the white crystals sometimes found on cured sausage?

They are amino acid crystals and are completely safe to eat.

Is white mold on cured sausage harmful?

No, harmless white mold may appear on the exterior. It can be wiped off with a cloth and a bit of olive oil.

When is cured sausage unsafe to eat?

If you see green or black mold or detect an unpleasant smell, the sausage should not be consumed.

How will my order be packed?

La Tienda packs products carefully to ensure they arrive in top condition. Items will arrive in La Tienda branded boxes.