Iberian acorn-fed salchichón 100%

Made with lean meat from ham and shoulder trimmings and other carefully selected extra lean meats from acorn-fed Iberian pigs. A slow maturation process of between 90 and 150 days refines its flavor and aroma. Its seasoning is highlighted by ground and ground black peppercorns and grated nutmeg.

The proportions of the different ingredients were chosen from the finest traditional cured meats, handcrafted during the local slaughterhouses and preserved as one of Señorío de Montanera's greatest treasures.
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When cut, Iberian salchichón has a very pronounced purple-red color, flecked with reddish white. Its exquisite workmanship and artisanal preparation give it a fresh, cured aroma and a blend of nuances specific to the spices used. Its traditional flavor is reminiscent of the best home slaughters in Extremadura.