- Free-range, acorn-fed Ibérico pork
- Pigs raised in the dehesa forest
- Seasoned with black peppercorns
- Made in Spain
- Cured in Córdoba
- Size - 10 oz/280 gr
If you are an aficionado of great sausages, you must try Ibérico de Bellota salchichón. Crafted from free-range, acorn-fed pork and aged for over two months, this salchichón is packed with complex flavors. Slice thinly and serve on a warm plate and the antioxidant rich fat will literally start to melt!
Unlike the smoky red chorizo sausage, Ibérico de Bellota salchichón is seasoned with only black peppercorns and sea salt and no smoked paprika, allowing the full flavor of the pork to shine through. It bears some resemblance to a fine Italian salami. As each salchichón cures over days and weeks, the pure flavors blend and the pork is transformed into an exceptional sausage.
Spain boasts the finest pork in the world with Ibérico de Bellota. The unique Ibérico pig only comes from Spain and is perfectly adapted to its life in the countryside. These lucky swine spend most of their lives wandering in family groups across the dehesa rangeland, sleeping under the stars. In the fall, they eat copious amounts of antioxidant rich acorns (called bellotas in Spanish), sometimes gaining 10 pounds of weight per day! This amazing diet, along with plenty of exercise, marbles the pork with flavorful healthy fats that make Ibérico de Bellota pork unique in the world.
Slice this sausage as thinly as possible and serve at room temperature with a glass of great Spanish wine. You can make a divine bocadillo sandwich with a small loaf of rustic bread and thin salchichón slices.
Store in a cool, dry place and serve within a week or so.
Iberico pork, salt, water, sugars, dextrin, lactose, milk protein, sodium phosphate, nutmeg, soy protein, sodium isoascorbate, monosodium glutamate, gluconodeltalactona, potassium nitrate, sodium nitrate, ascorbic acid and cochineal. Contains: lactose and beef casing.