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Gran Reserva Bellota Acorn-fed Sausage in Glass Jar

Salchichón Ibérico de Bellota Gran Reserva en Tarro de Cristal

Salchichón Ibérico de Bellota Gran Reserva en Tarro de Cristal - Arturo Sánchez

Gran Reserva Bellota Acorn-fed Sausage in Glass Jar

Expression of Character

The same flavour as always, packaged like never before. In order to avoid contact between the plastic packaging and the product and to ensure that it does not lose its organoleptic properties of aroma and flavour, we have chosen to vacuum-pack our Gran Reserva chorizo and salchichón de bellota in a recyclable and sustainable glass jar. In this way, the product reaches the consumer maintaining all its essence from our natural drying sheds. A format that breaks the mould and creates a new category within Iberian cured meats.

Whole piece 200-250 gr.
Minimum of 3 months of natural curing.
Elaborated with Presa, Pluma and Secreto (pork loin)
Iberian pork with a double “montanera

17,00 €

TAXES INCLUDED

Description

Nutritional Information (per 100g)

Description

Gran Reserva Acorn-fed Iberian Salchichon

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 into Roscal casings and made from the prey, feather and secret of acorn-fed Iberian pigs from the 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.

Nutritional Information (per 100g)

Gran Reserva acorn-fed Iberian salchichón ibérico sausage

KJ/KCAL	PROTEINS	GREAS
1859/448	29.7 g	36.6 g *Saturadas (13.7 g)

CARBOHYDRATES	SUGARS	SAL
< 0.5 g	< 0.5 g	3.47 g

INGREDIENTS: acorn-fed Iberian pork meat and fat, salt, garlic, wine, starch, spices, dextrose, sugar, acidity regulator (E-331iii), antioxidants (E331 and E-392) and preservatives (E-250 and 252). Natural bovine roscal casing.

Gluten and lactose free product.

Store 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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Other qualities

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.