For a pure taste of high-quality cured Ibérico pork, look for Fermín’s Ibérico salchichón, which is seasoned simply with sea salt and black pepper before being cured in cold mountain air in western Spain for weeks. This salchichón is made from pork of the famous black-footed Ibérico pig, whose rich marbled fat and deep ruby meat make for a complex, delicious sausage. Thinly slice the salchichón and serve it alongside crusty bread and a bottle of crisp 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.