For a true taste of Spain, look no further than this rich, meaty Ibérico morcilla. Made with the blood of the famous black-footed Ibérico pig, as well as fresh pumpkin, onion, smoked pimentón and oregano, the sausage is perfect for grilling or adding to classic Spanish stews like Fabada Asturiana. Or just sauté it until crispy and serve alongside fried eggs and crusty bread for a deeply satisfying breakfast – or late night snack.

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.