This Iberico Salchichon de Bellota is the result of a careful selection of meats from the best free range Iberian pigs which are delicately seasoned with ground pepper, salt and nutmeg. With a minimum curing period of 60 days, salchichon becomes an essential product that will delight every palate.
PRODUCT FEATURES
	
Sliced acorn-fed Iberico Lomo from free range acorn-fed Iberian pigs
	
Aromatic, sweet and nutty flavour with a homogeneous marbled texture
	
Cured for 60 days, Guijuelo, Salamanca
	
100g, sliced and vacuum packed