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Pork Sausage (Chorizo)

Ibérico Pork
Fermín
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Pork Sausage (Chorizo)

Ibérico Pork
Fermín

Product Specifications

Case
Units Per Case
75 links
Weight Per Unit
1.11 lb
Weight Per Case
16.70 lbs
Form
Frozen
Shelf Life
2 years
Store Temperature
10ºF to -11ºF
Units Per Case
Weight Per Unit
Weight Per Case
Form
Frozen
Shelf Life
2 years
Store Temperature
10ºF to -11ºF
Units Per Case
Weight Per Unit
Weight Per Case
Form
Frozen
Shelf Life
2 years
Store Temperature
10ºF to -11ºF
Units Per Case
Weight Per Unit
Weight Per Case
Form
Frozen
Shelf Life
2 years
Store Temperature
10ºF to -11ºF
Units Per Case
Weight Per Unit
Weight Per Case
Form
Frozen
Shelf Life
2 years
Store Temperature
10ºF to -11ºF
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Product Details

Description

Made from Ibérico pork. Simply seasoned with sea salt, garlic, smoked paprika and oregano, these fresh sausages are juicy and ready for the grill.

Culinary Notes

  • A delectable blend of simple yet profound flavors, this chorizo boasts the inherent richness of Ibérico pork.
  • Its seasoning is a minimalist approach that doesn't overpower the meat's natural taste—just a touch of sea salt to enhance, garlic for a subtle aromatic backbone, smoked paprika that introduces a whisper of smokiness and warmth, and oregano for a light herbaceous hint.

Preparation Notes

  • As a fresh sausage, it yearns for the grill.
  • The high-quality fat content ensures it remains juicy during cooking.
  • When grilled, the outer layer crisps up beautifully while retaining a succulent interior.
  • Serve it sliced on its own or as a centerpiece in a tapas spread.
  • The smokiness from the grill complements the smoked paprika, elevating the sausage's flavor profile.

Ingredients & Allergens

Raw Iberico pork boneless shoulder steak. ALL NATURAL. GLUTEN FREE. NO GMO

Species

Iberian pigs

Awards

About Fermín

Throughout the past 60 years, Fermin has been dedicated to continue the traditional production of Iberico products and their commercialization throughout the world. They also have their own farm, “Finca Los Helechales”, which, following their house’s tradition, became the first 100% genetically selected Iberico pig farm in the area. Fermin pigs stand out for being healthy, well-cared for and happy animals. Combined with their artisanal production methods, this results in an exclusive, top-quality product. In 2005, after 10 years of dedication and a great investment, Fermin became the first company authorized to export Iberico products to the United States.

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What Makes Our Ibérico Pork Truly WorldClass?

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Feather Loin (Pluma)

The pluma is attached to the back of the loin.
Its name comes from its flat triangular shape, similar to a feather.
Each pig has only two small plumas, so it is one of the most desirable cuts.
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Pork Shoulder Muscle (Secreto)

The secreto is a fan-shaped muscle in front of the bacon.
A fantastically tender cut from the shoulder.
Quick and easy to grill on medium to medium high heat
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Pork Shoulder Steak (Presa)

Iberico Pork Presa is a lean muscle that boasts rich marbled flavors.
This particular cut is highly sought after by Spaniards during the traditional pig harvest known as “Matanza.”
Despite being a shoulder cut, it is surprisingly tender and frequently marbled, with a robust & almost beefy taste.
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Suckling Pig (Cochinillo)

The roast suckling pig is one of the most typical dishes in the cuisine of "Castilla y Leon", Spain.
Rubbed with olive oil, garlic, salt and thyme.
Cooks in two stages: About an hour in a clay dish alongside the fire or on a grate directly on top of it, and later to brown the skin.
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Boneless Pork Loin (Lomo)

A premium boneless pork loin made from Iberico de Bellota pork.
Has a thin layer of fat on the outside, so we recommend cooking it no more than medium-rare.
This cut can be cooked in numerous different ways: roasted, stuffed, breaded, fried or grilled.
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Ribeye Steak from the Loin (Chuleton)

The chuletero is highly regarded as a noble cut, known for its juicy and flavorful properties.
The Ibérico chuletero consists of the ribs and loin.
Ideal cut of meat for chefs seeking a rich, tender and consistent product with a higher yield.
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Ribeye Steak from the Collar (Chuleton)

Derived from the famed Iberico pig, this particular cut of ribeye is a testament to Spain's rich culinary traditions.
A very juicy meat due to its infiltration of fat, incredibly rich, juicy and tender.
Positioned close to the collar in the chuletero or loin region.
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Pork Collar (Cabecero)

The cabecero is the taken from the muscle used by the pig to move neck and head.
This meat cut is extremely well marbled and is a most appreciated piece because of this juiciness.
Light sauces high in acid or lightly sweet pairs well with most Iberico pork cuts.
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Pork Mini Collar (Mogote)

Extremely well marbled and is a most appreciated piece because of this juiciness.
Roast like traditional shoulder or cut in steaks and grill.
Light sauces high in acid or lightly sweet pairs well.
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Pork Cheeks (Carrileras)

A culinary masterpiece derived from the jaw of prized Ibérico pigs.
Revered for their exceptional tenderness and captivating flavors.
These meticulously selected pork cheeks are a highly desired choice among chefs.
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Pork Spareribs (Costilla)

Larger than the baby backs, smaller than conventional pork ribs and bolder in flavor.
Intensely flavorful bone-in cut that must be slow cooked until tender.
Nuttier and intensively juicy.
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Pork Backfat Skin-On (Tocino)

This delicious piece of pork backfat comesfrom the loin and it is loaded with ibericoflavor.
This rich and creamy fat has no meat so it is used as lard to add magnificent flavor, aroma and creaminess to any recipe.
Can also be used to marinate or to add flavor to sauces, stews, soups, patés or to cook sausages.
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No items found.
No items found.

Pork Sausage (Chorizo)

Made from Ibérico pork. Simply seasoned with sea salt, garlic, smoked paprika and oregano, these fresh sausages are juicy and ready for the grill.

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Request Pricing

Origin:

Spain

producer:

Culinary Notes
Product Specification
Producer

Versatility

Natural Flavor

Preparation Options

Pairing Suggestions

Specification

Details

Available Formats

Units per Case

75 links

Weight per Unit

1.11 lb

Weight per Case

16.70 lbs

Form

Frozen

Shelf Life

2 years

Storage Temperature

10ºF to -11ºF

Country of Origin

Spain

Certifications

Ingredients

Allergens

Producer Name

Region / Country

Spain

About the Producer

Sourcing Note

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LEARN MORE

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Related Products

Explore the Catalog
Explore the Catalog

Ribeye Steak from the Collar (Chuleton)

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Pork Mini Collar (Mogote)

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Pork Spareribs (Costilla)

Spain

FAQ

Most Frequently Asked Questions

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