This Ibérico Salchichón de Bellota is the result of a careful selection of meats from the best free range Iberian pigs which are delicately seasoned with ground pepper, salt and nutmeg. With a minimum curing period of 60 days, salchichón becomes an essential product that will delight every palate.
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|Ingredients||Acorn-fed ibérico 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 Time||60 days|