Acorn-fed 50% Iberian Salchicón from Los Pedroches BELLOTERRA
This high quality salchichón (salami), which has been stuffed inside intestine skin, has been made from Iberian pigs from Los Pedroches Valley.
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|Classification||De Bellota Ibérico (Iberian Acorn)|
|Curing Time||From 4 to 5 months|
Highly regarded delicatessen obtained from the lean parts of the acorn-fed Iberian pig, previously dressed with special seasonings (garlic, salt, black pepper…) following traditional techniques. They have preserved the flavour our grandparents have been transmiting throughout years. After being dryed in traditional cellars in Los Pedroches, the resultant product gets an unforgettable and genuine flavour.
The salchichón (salami) is stuffed inside natural intestine skin so that it is easy to hung for its preservation. Once the product has been cured, it is vacuum packed to retain all its properties and flavours.
The perfect product for exquisite palates!
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