Acorn Iberian salchichón made from the best lean meat of acorn-fed Iberian pigs.
Pigs fed on acorn during the ‘montanera’ period completing their diet with grass, natural pasture and fruits of the ground. 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.