This cured Ibérico chorizo, made from the iconic black-footed Ibérico pig of western Spain, is flavored with spicy smoked pimentón, giving it a beautiful moderate spiciness and rich warm smokiness. The chorizo is cured for several weeks in cool mountain air, following the traditional methods of generations of chorizo-makers in the area. Serve it sliced thin with Spanish cheese, wine and a loaf of crusty bread.

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.