Premium Spanish cured sausage made from selected meat of 100% Ibérico pigs raised on a traditional acorn-fed diet. Produced in Guijuelo using a family recipe passed down through generations, it is traditionally cured for approximately 5–6 months to develop a firm yet tender texture and a rich, balanced flavour. The salchichón offers delicate notes of black pepper and spices, combined with the characteristic richness and juiciness of acorn-fed Ibérico pork.
Use
Ready to serve as part of a charcuterie board, tapas selection, or gourmet sandwich. Suitable for pairing with cheeses, olives, crusty bread, and wine. Thinly sliced for convenience, it can also be used to enhance appetisers and Mediterranean dishes.
Technical
Format: Thinly sliced cured Ibérico salchichón, vacuum packed, 100g x 20 per case
Storage: Keep refrigerated between 2°C and 7°C
Storage: Approximately 180 days when stored under recommended conditions
