Our Salchichón is made from the leanest, succulent free-range acorn-fed Iberian pigs, seasoned with just the right amount of natural black pepper and salt. After elaboration, the sausage is left to settle for at least 30 days, in natural dryers, where it develops its peppery and homogeneous flavour. The product is included in our IBERICA range, being a customer favourite due to its premium quality and excellent taste. Perfect for slicing and eating it as it is.
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|Ingredients||Acorn-fed Iberico lean, spices, salt, dextrine, SOY protein, powdered MILK, emulsifiers (E-451i, E-450i, E-452i), flavour enhancer (E-621), antioxidant (E-301, E331iii), preservatives (E-252, E-250) colouring (E-120). Inedible casing.|
|Curing Time||30 days|
|Storage & Care||Keep refrigerated below 7°C|