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.
Technical
Format: Thinly sliced cured Ibérico salchichón, vacuum packed, 100g x 20 per case
Storage: Keep refrigerated between 2°C and 7°C
Shelf life: Approximately 180 days when stored under recommended conditions
