Fermin’s Salchichón Ibérico de Bellota gives you the pure, delicious flavor of one of the most iconic cured meats in the world, acorn-fed, free-range Ibérico de Bellota from black-footed pigs. Cured only with sea salt and black pepper, the rich, nutty acorn flavor really comes through to accentuate the rich, melt-in-your-mouth meat. Serve this salchichón sliced thinly, alongside a bottle of Spanish white wine.

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.