This cured chorizo, made from acorn-fed, free-range Ibérico de Bellota pigs, smoked paprika and garlic, is truly one of the greatest cured pork products in the world – its rich smokiness melts in the mouth. It’s aged for two months in cool mountain air in the same traditional manner as chorizo-makers in the area have been doing for generations. Fermín’s chorizo Ibérico de Bellota is beautifully packaged, and makes a perfect gift for any food lover. To serve, slice the chorizo as thinly as possible, and serve alongside good bread and a bottle of Spanish red wine or nutty, dry sherry.

Fermín was founded in 1956 by Fermín Martín and continues to be owned and operated by the Martín family with the same traditional techniques and artisanal methods. It is located in La Alberca, a picturesque town in the western province of Salamanca, a region with a long history of jamón production. Along with support from José Andrés, Fermín became the first jamón producer to import to the United States in 2008.