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Pure beef character with a pepper finish
Built around beef rather than pork, this cured sausage has a firmer bite and a more direct meat character. Pepper adds warmth without covering the flavour, creating a clean and distinctive contrast within a Spanish charcuterie selection.
Lean beef, salt, pepper, preservatives (E250, E252), dextrose.
Using beef instead of pork gives a firmer texture and a more pronounced cured-meat character. The result is recognisably salchichón in format, but clearly different in taste and mouthfeel.
There is no paprika to move the profile towards chorizo. The pepper adds warmth and depth while leaving the flavour of the beef in the foreground.
The long, narrow format gives smaller slices and a clean presentation. It is easy to portion and works well in tapas, sandwiches and mixed charcuterie selections.
Placed next to jamón, chorizo or ibérico salchichón, it immediately changes the direction of the selection. The difference comes from the meat itself, not from added flavourings or an unusual recipe.