Smoky and delicious with a moderate spiciness, this dry-cured chorizo brings the authentic flavor of Spain to your table. This all natural sausage is made from the noble Ibérico breed of pork, famed for its depth of flavor. Slice thinly and serve with a glass of great wine.

The cure-masters at Jamones y Embutidos Fermín use only Spanish Ibérico pork to create these classic 'longaniza' chorizos. The sausages are aged for several weeks in the cool mountain air in the village of La Alberca, following family recipes passed down for centuries. No preservatives, nitrates or nitrates are used in their production.

Ibérico pork comes from the black-hooved Ibérico pig, found only in Spain. This dark-meat pork has a rich marbling, and much more flavor than normal pork.

'Jamones y Embutidos Fermín' is a family company that was the first to import Ibérico chorizo and jamón to the U.S. Their curing house is perched on the top of a mountain near the idyllic town of La Alberca. The cool, dry air is perfect for curing hams and chorizos naturally.

'Longaniza' means long and straight, referring to the shape of the sausage. This Ibérico chorizo is fully cured and ready to slice and serve, with no refrigeration needed.