Wholesale Fermin Iberico Salchichon Salami Sliced 2oz 15 Units

Hand-sliced Ibérico salchichón seasoned with cracked black pepper, presented by Fermín as part of its renowned Salamanca dehesa tradition. Crafted from Ibérico pork and naturally cured, this Spanish counterpart to salami delivers a mild, savory profile, fine marbling, and a tender bite that stands apart from standard dry salami. A distinguished charcuterie staple ideal for specialty grocery, gourmet retail, wine shops, and curated tapas programs seeking authentic imported Spanish selections. The retail-ready 2oz pack supports ambient shelf placement, cold case placement, and charcuterie board displays. Sells best paired with the Ibérico chorizo, and complements aged Manchego, membrillo, picos breadsticks, and Tempranillo wine within premium charcuterie categories. 15 units per case Net weight: 57 g (2 oz) per pack Ibérico pork Brand: Fermín A note on storage and serving: Dry-cured charcuterie is preserved by salt and time, not by cold. It ships and keeps at ambient temperature, the way it has been sold in Spain for generations: a cool, dry place away from sunlight is all it needs. Refrigerate after opening. Serve it at room temperature, never straight from the fridge. Twenty to thirty minutes out is enough for the fat to soften and the aroma to open up. Fermín's own shortcut: hold the sealed pack under warm running water (38°C / 100°F) for 8 to 10 seconds, which also helps the slices separate cleanly.