This product is elaborated respecting our grandparent's oldest recipe to preserve the legacy of the authentic, natural flavour. Machine-sliced Salchichón obtained from the finest pieces such as Collar eye, Pork kalbi, and Flap using a coarser mince to taste the final product in all its splendour. Machine sliced from 100% Iberian pigs selected from birth. They spend the first stage of their life on the farm by feeding natural cereals until they reach a weight of 40 to 50kg. After that when they access the meadows. Over there, they enjoy an exquisite feeding composed of this selection of cereals as well as grasses, tubers, roots and acorns reaching between 90kg and 100kg by early October (when "montanera" begins) as acorns fall and they are fed off them exclusively until they reach a weight of approximately 180kg to reach in their adult stage.
In this salchichon, you can appreciate a delicious and consistent texture, a balanced and persistent flavour with hints of pepper, as well as the juiciness of the authentic 100% Iberian acorn-fed pork.
The selection of meat is made with special care and attention, leaving a minimum amount of fat and then proceeding to coarse mincing.
With a minimum curing period of 120 days, Sliced Acorn-fed Iberico Salchichon becomes an essential product that will delight every palate.