Chorizo Iberico sausage from Arturo Sanchez is attractive and alive, on the outside and inside. Achieving its perfect balance is a challenge that is overcome with the skill in the wise combination of spices and the best raw material.
The Iberico “Pluma”, “Secreto” and “Presa” are its fundamental basis. Its dressing, a marinade fruit of the ingenuity and know-how of our family.
6,50 €
TAXES INCLUDED
Chorizo sausage 100% Iberico from Arturo Sanchez is attractive and alive, on the outside and inside. Achieving its perfect balance is a challenge that is overcome with the skill in the wise combination of spices and the best raw material.
The Iberico “Pluma”, “Secreto” and “Presa” are its fundamental basis. Its dressing, a marinade fruit of the ingenuity and know-how of our family.
An accuracy that does not respond to mathematical measures but to the ability that experience gives. Its sensory attributes are twinned, so that none eclipses the rest.
The smoked paprika is the distinctive note of the Iberian acorn-fed chorizo sausage from Arturo Sanchez but always subtle and not definitive. It offers a unique set of sensations: for its raw material, for its meticulous drying in a bell in the heat of oak wood and for its slow natural healing for more than six months.
The wrapping in natural gut and the tied by hand already denote the craftsmanship that encloses a really fascinating piece. The acorn-fed Iberico chorizo sausage is succulent and rotund but soft, delicate and delicate. The demonstration that opposites are not always at odds and together offer an amazing experience.
| KJ/KCAL | PROTEIN | FAT |
|---|---|---|
| 1846/446 | 24.4 g | 38 g *Saturated (15.8 g) |
| CARBOHYDRATES | SUGAR | SALT |
|---|---|---|
| 1.5 g | < 0.5 g | 4.85 g |
INGREDIENTS: Meat and fat from acorn-fed Iberian pork, salt, paprika, garlic, oregano, dextrin, dextrose, sugar, acidity regulator (E-331iii), preservatives (E-252, E-250) and antioxidant (E-392). Beef natural casing.
Gluten and lactose free
Keep it between 0 and 6 ºC
ASPECT
SMELL
TEXTURE
TASTE
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.
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.
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.
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ARTURO SÁNCHEZ PRODUCES ACORN HAM AND IBERIAN SAUSAGES IN GUIJUELO SINCE 1917
ARTURO SÁNCHEZ E HIJOS, S.L ha sido beneficiaria del Fondo Europeo de Desarrollo Regional cuyo objetivo es mejorar la competitividad de las Pymes y gracias al cual ha puesto en marcha un Plan de e-commerce internacional con el objetivo de mejorar sus ventas online internacionales en mercados exteriores durante el año 2022. Para ello ha contado con el apoyo del Programa Int-eComm de la Cámara de Comercio de Salamanca.
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