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Fermin again is leading the competition with their newest import, first Ibérico Chorizo sausage in the United States. This dry-cured sausage is made with Ibérico meat and in the traditional Spanish with pimenton and garlic. This gives the chorizo an exquisite aroma, low acidity and intense flavor.
The traditional Spanish curing method for their sausage starts with the grinding of pure Fermin Ibérico pork and marinating it with natural sea salt, mild pimenton, olive oil and garlic. After resting for 2 days, it is then pressed into casings, after which is air cured for a minimum of one month. During this time the meat acquires a firm texture and develops an exquisite aroma.