This beautifully cured salami is seasoned with smoked serrano peppers, which add a nice heat to the buttery flavor of pure Iberico pork. The pork comes from purebred Iberico pigs pasture-raised on a ranch in the Texas Hill Country. There they live outside eating acorns, mesquite beans and prickly pear fruit. This salami is sliced fresh at La Tienda.

Texas Iberico® pigs live outside from birth, wandering across the Trails End Ranch run by Ashly Martin, a third-generation rancher in Comfort, Texas. The wild countryside is studded with Texas live oak and mesquite trees, as well as prickly pear cactus. The pigs eat everything, including acorns, herbs, sweet mesquite beans and prickly pear fruit. This special Texan diet adds complex flavor to the pork, perfect for making an excellent cured sausage.

This salami is carefully aged by a curing house in Atlanta famous for its artisan methods. The sausage master includes smoked serrano pepper to add a nice spiciness, but not so much that it masks the rich Iberico pork flavor.

Texas Iberico® pigs are never given antibiotics and they live their entire lives outside. They are certified Animal Welfare Approved by the AGW organization.

A while back, a herd of purebred Ibérico pigs was flown from Spain to America. Some arrived on the 1500-acre ranch in Texas, a wild countryside similar to western Spain. The Ibérico pigs were soon at home, devouring acorns, sweet mesquite beans and prickly pear cactuses. Each of these fruits are full of nutrients and antioxidants that add a uniquely Texan flavor to the pork. As a side benefit, the pigs clear the brush and turn the soil, a process that is regenerative to the wild countryside.