Acorn Iberian salchichón elaborated with the best lean meat from 50% Iberian breed pigs fed on acorns during the ‘montanera’. Rised in freedom in the best holm oak pastures.
Salchichón is seasoned following the traditional recipe of ancestors with the best spices: Garlic, oregano and pepper, and stuffed in natural intestines from the pig.
Afterwards it goes through a slow and natural curing process of approximately 5 months in our natural drying rooms located in Salamanca.
Product presentation: half piece vacuum-packed.