Sliced Ibérico Salchichón, 100g. Guijuelo


New product

Hand-crafted Ibérico Salchichón sausage made from the famous Spanish black Ibérico pig and seasoned with ground pepper, salt and nutmeg. The sausage is then cured in natural dryers for several weeks in Guijuelo, Salamanca.  The cool, dry air and short summer season of this area of Spain are ideal for curing these sausages in the traditional Spanish way. Its simple seasoning allows the flavour of the Ibérico meat to come clearly through.

  • Sliced Ibérico Salchichón from cereal-fed Iberian pigs
  • Aromatic, mild flavour with a homogeneous marbled texture
  • Cured for 60 days, Guijuelo, Salamanca
  • 100g Sliced and Vacuum Packed

£ 2.81

IngredientsIberico lean, salt, spices, sugars (LACTOSE, dextrose, sugar), dextrin, emulsifier (E-450i, E-451i), antioxidant (E-301), preservatives (E-252, E-250) and colouring (E-120)
Curing Time60 days
Free RangeYES
Gluten FreeYES
Storage & CareKeep refrigerated below 7°C. Open the pack and keep it room temperature for at least 30 minutes before eating.