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Acorn-fed Salchichon Grand Reserve

Salchichón de Bellota Gran Reserva de Arturo Sánchez

Acorn-fed Salchichon Grand Reserve

Expression of Character

Iberico Acorn-fed Salchichon is the expression of the Arturo Sánchez character, the most difficult to craft of our products and the pride and joy of our family. The previous generation was the first to make it and the recipe is kept under lock and key.

That recipe has hardly changed in forty years, and in it there are no measurements in grams or any mechanical method for its preparation. Just the master recipe.

Salchichon sausage 0,8-1,1 kg.
Minimum 6 months natural curing process
Acorn-fed iberico certified
100% Iberian pork with double acorn-fed acorn-fed pigs

46,00 €

TAXES INCLUDED

Description

Nutritional Information (per 100g)

Description

Acorn-fed sausage Gran Reserva.

The Iberico de Bellota Salchichón is the expression of Arturo Sánchez’s character, the most difficult to make and a source of pride in our family.

The previous generation was the first to create it and its recipe remains locked away. Stuffed in Roscal casing and made from prey, feather and secret of acorn-fed Iberian pig double montanera. Its recipe has hardly changed in forty years and there are no measurements in grams or a mechanical preparation method, only the master recipe, because the rest is our know-how.

There is no way to transcribe a legacy that in this family is learned in life, as a child, smelling, touching, tasting. At first, it was a gift for friends, today it is a delicacy admired inside and outside our borders. They tell us that it is unlike any other, that it is incomparable. It has its own character because nobody else does it that way.

Its foundation is also the most select meat, drying in the hood with oak firewood and natural curing for half a year. The rest is a mystery to those who try to imitate him. For us, a treasure that defines us, a tribute to our history. Its flavor of pure tradition, instantly recognizable, authentic, pure and fine, make it a different piece, with personality and truly seductive.

Nutritional Information (per 100g)

Acorn-fed ibérico salchichón Grand Reserve

KJ/KCAL	PROTEIN	FAT
1850/448	29.7 g	36.6 g *Saturated (13.7 g)

CARBOHYDRATES	SUGAR	SALT
<0.5 g	< 0.5 g	3.47 g

INGREDIENTS: Meat and fat from acorn-fed Iberian pork, salt, garlic, wine, starch, spices, dextrose, sugar, acidity regulator (E-331iii), antioxidants (E-331, E-392) and preservatives (E-252, E-250). Beef natural casing.

Gluten and lactose free

Keep it between 0 and 6 ºC

Tasting Notes

ASPECT

Traditional, carefully prepared, exquisite. Its colour and shine are due to the natural casing, the meat of the best pieces and the natural spices. Each piece is a work of craftsmanship, different from the rest.

SMELL

Intense and frank. It is maintained until the end of the aftertaste with very defined notes. On the nose, the aroma of quality Iberian meat and 100% natural spices can be perceived.

TEXTURE

Juicy and with a good consistency. Firm and mellow, its texture is so characteristic due to the lean and very melted fat of the noble pieces from which it is made.

TASTE

Pure tradition. It is sincere and tasty on the palate. It offers a unique balance between lean, fat, black pepper and the rest of the spices. Guessing its combination is an almost impossible mystery to solve.
Its flavour evokes the past, it is pure and different, with character. Persistent and fine. There is no trace of the harshness of the industrial compounds used in other counterpart products.

Pairing

Manzanilla de Sanlúcar de Barrameda, palo cortado, dry white with wood, red vermouth from Reus and toasted beer are the best options to accompany a good acorn-fed Iberian salchichón.

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ACORN-FED IBERIAN SAUSAGE

The salchichón ibérico de bellota is the expression of the Arturo Sánchez character, the most difficult to produce and a source of pride in our family. The previous generation was the first to create it and its recipe is kept under lock and key. It is stuffed in natural Cular casing and made from the prey, feather, secreto and mantle of acorn-fed Iberian pigs from a double montanera. Its recipe has hardly changed in forty years and there are no measurements in grams or mechanical production methods, only the master recipe, because the rest is our know-how. There is no way to transcribe a legacy that in this family is learnt in life, from childhood, smelling, touching, tasting. At the beginning, it was a gift for friends, today it is a delicacy admired inside and outside our borders. We are told that it is like no other, that it is incomparable. It has its own character because no one else makes it like this. Its basis is also the most select meat, the drying in a bell with holm oak wood and the natural curing process for half a year. The rest is a mystery to those who try to imitate it. For us, it is a treasure that defines us, a tribute to our history. Its taste of pure tradition, instantly recognisable, authentic, pure and fine, make it a different piece, with personality and truly seductive. Available in these formats: whole piece and sliced.

IBERIAN SAUSAGE

Made from the noblest parts: mantle, prey, feather and secret of our 50% Iberian free-range pigs. The Iberian salchichón is the expression of the Arturo Sánchez character, the most difficult to produce and a source of pride in our family. The previous generation was the first to create it and its recipe is kept under lock and key. It has hardly changed in forty years and there are no measurements in grams or mechanical production methods, only the master recipe, because the rest is our know-how. There is no way to transcribe a legacy that in this family is learnt in life, from childhood, by smelling, touching, tasting. At the beginning, it was a gift for friends, today it is a delicacy admired inside and outside our borders. We are told that it is like no other, that it is incomparable. It has its own character because no one else makes it like this. Its basis is also the most select meat, the drying in a bell with holm oak wood and the natural curing for at least 4 months. The rest is a mystery to those who try to imitate it. For us, it is a treasure that defines us, a tribute to our history. Its taste of pure tradition, instantly recognisable, authentic, pure and fine, make it a different piece, with personality and truly seductive. Available in these formats: whole piece and sliced.