This sliced salchichon is made from the meat of iberico pigs that spent 10-12 weeks fattening on acorns on the dehesa of Extremadura.
This salchichon (equivalent to an Italian salami) is simply seasoned with salt and black pepper, allowing the rich flavours of the acorn fed pork to come clearly through.
This product has been awarded with 1 star in the Great Taste Awards 2016. The judges' comments were:
"Lovely fatty sheen to the meat. Sweet aromas with a slight pepperiness. The sausage has a good mild porky flavour with sweetness from the fat. Pepper seasoning is well observed."
|Nutrition -||Per 100g|
|Energy||2076kJ / 496kcal|
|of which saturates||16g|
|of which sugars||0.5g|
|* Typical values per 100g|
Produced by an ibérico meat-curing specialist who has more than 100 years of experience in this area, located in the famous ham-producing town of Guijuelo, Salamanca. Using this knowledge and allying it to a constant drive to maintain their standards of excellence, they make consistently high-quality ibérico charcuterie.
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