Sliced Iberico Salchichon
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Sliced Iberico Salchichon

Salchichon Iberico from our “Cebo de Campo” free-range pigs.  It is made with premium meats, which is stuffed by hand into a natural casing. After that it is smoked in hold-oak wood fire and naturally dried in our cellars in Guijuelo for at least 4 months. It differentiates from other dried sausages through the different use of spices and the more finely chopped meat.

Its taste is defined by tradition, instantly recognisable, elegant, authentic, and a strong personality. It remains a mystery for those who want to imitate us. It is a treasure that defines us, and a tribute to our history.

  • Blister with 80 g
  • Minimum 4 months natural curing process
  • Free-range Ibérico pigs fed on acorns and cereals

Iberico Salchichon sausage slices

Salchichon Iberico from our “Cebo de Campo” free-range pigs.  It is made with premium meats, which is stuffed by hand into a natural casing. After that it is smoked in hold-oak wood fire and naturally dried in our cellars in Guijuelo for at least 4 months. It differentiates from other dried sausages through the different use of spices and the more finely chopped meat.

Its taste is defined by tradition, instantly recognisable, elegant, authentic, and a strong personality. It remains a mystery for those who want to imitate us. It is a treasure that defines us, and a tribute to our history.

Iberico Salchichon Appearance

  • A traditional, well-cared for, exquisite look. Its colouring and shine are due to the natural intestine, to the best meat cuts and the natural spices.
  • Each piece is a work of craftsmanship, different from the rest.

Iberico Salchichon Texture

  • Juicy and with good consistency. Firm and succulent, its texture is due to the lean meats and the melted fat of the noble pork cuts used to make it.

Iberico Salchichon Aroma

  • Intense and clear. It stays until the end of the aftertaste, with very definite notes.
  • At nose, one can perceive the aroma of quality Iberian meat and of 100% natural spice.

Iberico Salchichon Taste

  • It tastes of pure tradition. It’s honest and tasty on the palate. There is a singular balance between lean and fat meat, between black pepper and the rest of spices. But guessing their combination is a mystery almost impossible to solve.
  • Its flavor evokes the past; it’s pure and different, with character. Persistent and fine. There is no trace of the hard industrial ingredients used in other products with the same name.

Acorn-fed ibérico salchichón

KJ/KCALPROTEINFAT
1850/448 29.7 g 36.6 g *Saturated (13.7 g)
CARBOHYDRATESSUGARSALT
<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). Natural casing.

Gluten and lactose free 

Keep it between 0 and 6 ºC

Acorn-fed Salchichon sausage

To enjoy the mystery of this taste you need to take your time: The most skilled noses may distinguish some of the spices used to make it, but so far, nobody has managed to guess the right combination.

It should be cut, like any other cold cut, in slices about two millimetres thick, but the experience changes if you cut it in small cubes. A salchichón like this one, with a taste so complete and different, deserves its own, solitary ritual.

However, there are delicious combinations with other flavours, both sweet and savoury. And in every recipe, it’ll leave its special trace.

Manzanilla wine from Sanlucar de Barrameda, Palo Cortado wine. A dry white wine with wood notes. Red Reus vermouth and ale beer.

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