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Salchichón Ibérico (Piece)

Salchichón Ibérico (Piece)

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  • Acorn Iberian Acorn Iberian
  • Food: Feed + Cereals + Acorns + Herbs + Wild Plants Food: Feed + Cereals + Acorns + Herbs + Wild Plants

Weight: 3.10 lb - 3.40 lb

Half a piece of Salchichón Ibérico de Bellota, a typical Spanish cured meat made with lean pork and spices, including black peppercorns, an ingredient that gives it its most characteristic flavour and aroma. Enjoy 550 grams  (19,04) of exceptional cold meat (salami type) with a flavour full of character.

Weight: 3.10 lb - 3.40 lb

Half a piece of Salchichón Ibérico de Bellota, a typical Spanish cured meat made with lean pork and spices, including black peppercorns, an ingredient that gives it its most characteristic flavour and aroma. Enjoy 550 grams  (19,04) of exceptional cold meat (salami type) with a flavour full of character.

  • Acorn Iberian Breed Acorn Iberian
  • Food: Feed + Cereals + Acorns + Herbs + Wild Plants Feeding Food: Feed + Cereals + Acorns + Herbs + Wild Plants
  • Favorites

  • SHIPMENTS IN 2-3 DAYS
  • Returns in 7 days from receipt of the product
  • Gluten and lactose free
  • SHIPMENTS IN 2-3 DAYS
  • RETURNS IN 7 DAYS FROM THE RECEIPT OF THE PRODUCT
  • Description
  • Nutritional information

What exactly is Salchichón?

Salchichón is a type of dry cured sausage typical of several European countries and which stands out for its traditional character. In its preparation, high quality meat is used, Iberica de Bellota if it is the case, together with a delicate mixture of spice in which the black peppercorns stand out, giving the product its characteristic aroma and flavour.

This cold cured meat is stuffed into a pork casing and is usually large and thick in size. As for the curing time, this is usually defined by the size of the piece, the larger and wider the piece, the longer it takes to cure. In any case, the most important thing about the sausages and the salchichón that we sell at Enrique Tomás is that they are made according to artisan methods under the strictest quality controls. The result is obvious to the eye and the palate.

Despite being a simple product, the salchichón is unique, with a delicious taste and with an ideal presentation for all kinds of evenings, from an elegant snack dinner to the filling for children's sandwiches.

Spanish cured meats

The Spanish gastronomy is world famous and its cured meats, together with the Jamón Ibérico, are one of the main characters of this popularity. Each region and town has its own products and, above all, the traditional preparation and local flavours are valued: chorizos, fuet, salchichón, chistorra and other wonders that many of us could not do without.

When we speak of cured meats we refer to a processing technique, therefore, what is known as cold meat is not a sausage, nor can our beloved jamón be considered as such. To make a good cured meat you need meat from different parts of the pig (lean areas and fat) and seasonings that can vary according to each cook and/or product to be prepared. Once all the ingredients have been combined, the mixture is stuffed into a natural or artificial casing, as the case may be, and allowed to cure for as long as it needs to acquire its colour, flavour and texture.

  • Breed

    Acorn Iberian

    Feeding

    Food: Feed + Cereals + Acorns + Herbs + Wild Plants

    Format

    Whole piece

    Storage instructions

    Store in a cool, dry place, preferably hanging or in a ham holder.

    Recommendations for use

    Once started, consume before 21 days

    Recommendation to serve

    Cut only the product to be consumed

    Ingredients

    The "salchichón" is one of the most traditional sausages of the Iberian Peninsula. It is made using high quality meat, together with a mixture of spices in which the black peppercorns stand out, giving the product its characteristic aroma and flavour.

    Instructions

    It is recommended to keep it in a dry and fresh place.Once the piece is started, it is recommended to consume it in less than 21 days so that it maintains all its flavor, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the product to be consumed at that time, put a film on it and store it in the refrigerator.

    Country of origin

    SPAIN

    Country of origin of main ingredients

    SPAIN

    Place where the main ingredient is elaborated

    SPAIN

Other details of this product

Ingredients:

Lean from Iberian acorn-fed pigs, salt, spices, pepper, dextrin, dextrose, lactose, milk powder and protein derived from milk.

  • Breed

    Acorn Iberian

    Feeding

    Food: Feed + Cereals + Acorns + Herbs + Wild Plants

    Format

    Whole piece

    Storage instructions

    Store in a cool, dry place, preferably hanging or in a ham holder.

    Recommendations for use

    Once started, consume before 21 days

    Recommendation to serve

    Cut only the product to be consumed

    Ingredients

    The "salchichón" is one of the most traditional sausages of the Iberian Peninsula. It is made using high quality meat, together with a mixture of spices in which the black peppercorns stand out, giving the product its characteristic aroma and flavour.

    Instructions

    It is recommended to keep it in a dry and fresh place.Once the piece is started, it is recommended to consume it in less than 21 days so that it maintains all its flavor, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the product to be consumed at that time, put a film on it and store it in the refrigerator.

    Country of origin

    SPAIN

    Country of origin of main ingredients

    SPAIN

    Place where the main ingredient is elaborated

    SPAIN

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