The pigs of Spain's Iberian peninsula forage solely on acorns, which results in the most tender, marbled and flavorful pork in existence. Discover what everyone is talking about with 2 ounces each of Fermin's best: Iberico Jamon, the world's most prized ham; intensely flavored Chorizo Iberico, traditional drycured sausage made with pimenton and garlic; and Salchichon Iberico, a simply seasoned ground pork salami. Rounding out the sampler: vibrant red, meltinyourmouth Lomo Serranopork loin marinated in olive oil, paprika, garlic and sea salt that has been air cured for four months.
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