GLUTEN FREE. LACTOSE FREE.
Chorizo and salchichón are cured for a minimum of 40 days and loin is cured for at least 70 days using artisanal
methods in La Alberca, Spain, a Natural Reserve declared a World Heritage.
INGREDIENTS
Iberico chorizo: Pork meat, salt, pimento, dextrin,
dextrose, garlic, oregano. NO NITRATES OR NITRITES
ADDED.
Iberico salchichón: Pork meat, salt, nutmeg, black pepper,
white pepper, dextrin, dextrose, potassium nitrate,
sodium nitrate, trisodium citrate.
Ibérico grain-fed loin: Ibérico pork loin, salt, pimentón,
garlic.
NO NITRATES OR NITRITES ADDED.
Storage - Keep in a cool and dry place, away from the sunlight.
Refrigerate after opening.
Serving recommendations - Fermin recommends placing the plastic enclosure under warm running water
(38ºC/100ºF) for 8-10 seconds.
This will enhance the flavor and ease separation of the slices.