Salchichón Ibérico de Bellota Salami by Fermín in Gift Package

Salchichón Ibérico de Bellota Salami by Fermín in Gift Package

Free-Range, Acorn-Fed Pork

Item: IC-33

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  • Acorn-fed Ibérico pork sausage
  • 100% outdoor raised, free-range pigs
  • Cured in the mountain village of La Alberca
  • Seasoned with black peppercorns
  • Shelf stable, no refrigeration needed
  • Size - Approximately 12 oz/340 gr

Taste one of Spain’s finest cured sausages when you slice into this Salchichón Ibérico de Bellota by Fermín. Acorn-fed, free-range pork is blended with black peppercorns and cured for over two months in a natural casing in the fresh mountain air. Savor thin slices of this tasty cured sausage with a glass of fine wine.

This classic Spanish sausage comes in an attractive package and makes for a special gift for the Spanish food aficionado. It is also not perishable, making it easy to transport and share as a gift.

Salchichón Ibérico de Bellota is seasoned with whole peppercorns, not the smoked paprika used for chorizo. Without the smokiness, the rich acorn flavor shines through. Each bite literally melts in your mouth.

Ibérico de Bellota is the finest pork in the world. It comes from Ibérico pigs that live their lives wandering outdoors eating grasses and herbs, and sleeping under the stars. In the fall, these lucky hogs feast on massive amounts of sweet acorns, called ‘bellotas’ in Spanish. Because the acorns are rich in antioxidants, the pork has a rich, nutty flavor that surpasses any other.

Fermín is a family company from La Alberca, a beautifully preserved medieval town located on the top of a mountain near Salamanca. Their small curing house takes advantage of the cool, dry air that drifts through their aging rooms, transforming this amazing pork into delicious sausages and hams.

Slice your Salchichón Ibérico de Bellota very thinly and serve on a warm plate to bring out its complex flavors. While we prefer to enjoy slices of this superb salchichón on its own, you can also add it to sandwiches, fresh salads or pastas.

Store in a cool dry place and use within a week of cutting the first slice.