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.
17,00 €
TAXES INCLUDED
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.
| 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
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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