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Bellota depth, clean slices
A cured Iberian salchichón made with extra lean meat from bellota-fed pigs, seasoned with spices and filled into a wide natural pork casing.
Its compact texture produces clean, generous slices for tapas, charcuterie boards, wine service and delicatessen counters.
This cured salchichón is made from finely minced extra lean Iberian pork from bellota-fed pigs.
The meat is seasoned with spices, filled into a wide natural pork casing and slowly cured to develop a delicate, rounded flavour and characteristic aroma.
A total of 160 g of meat is used to produce 100 g of the finished salchichón.
Its compact and homogeneous texture makes it easy to cut regular slices with a clean surface and an attractive distribution of lean meat and fat.
Serve it in thin or medium slices on tapas plates, Spanish charcuterie boards and tasting selections.
It combines well with Manchego and other mature cheeses, olives, roasted almonds, pickled vegetables, crusty bread and red wine.
Each vacuum-packed piece weighs 500 g and is suitable for delicatessen counters, restaurants, wine bars and specialist retailers.
The whole piece allows the operator to adjust slice thickness and portion size according to the service.
Allergens: Contains: None May contain traces of: None
Technical information: Origin: Spain Storage conditions: Keep in a cool, dry place
Shelf life: BB.: 17 months