Premium Spanish cured sausage produced in Guijuelo, Salamanca, Spain, from 100% Ibérico pigs raised free-range and fed exclusively on acorns during the montanera period. Made according to a traditional family recipe, it is prepared from selected lean cuts of acorn-fed Ibérico pork and seasoned with a delicate blend of spices that enhance the natural character of the meat. Traditionally cured in natural drying cellars, it develops a firm yet tender texture with fine marbling throughout. The slow curing process creates a rich and balanced flavour profile with delicate spice and pepper notes, complemented by an elegant aroma characteristic of premium Bellota Ibérico charcuterie. The result is an authentic Spanish salchichón with exceptional depth, complexity, and the distinctive richness associated with acorn-fed Ibérico pork.
Use
Ideal for charcuterie boards, tapas, gourmet sandwiches, and antipasti platters. Serve thinly sliced at room temperature to fully appreciate its flavour and texture. Pairs well with cured cheeses, olives, artisan bread, and Spanish wines.
Technical
Format: Whole cured Salchichón Cular de Bellota 100% Ibérico, 1,2kg
Storage: Store in a cool, dry place
