bars sharp thin
magnifying glass thin
heart thin
Bellota and pepper – without hiding the meat
A salchichón where the raw material is allowed to lead. Iberian bellota pork and fat bring depth and a softer texture, while pepper lifts the flavour without covering it. After 4–6 months of maturation, the result is balanced, rounded and clearly ibérico.
Lean Iberian bellota pork and pork fat, salt, pepper, dextrose, preservatives (E250, E252).
Salchichón has one advantage over chorizo: there is no paprika to dominate the profile. This makes the balance between meat, fat, pepper and maturation much easier to recognise.
The small pieces of fat are not simply filling. Once the product reaches room temperature, they soften and bring both juiciness and a more complete flavour through the whole slice.
Maturation brings the seasoning together and concentrates the flavour without making the product sharp or dry. The pepper becomes part of the whole rather than standing out as a separate spice note.
Salchichón is often treated as something that simply belongs on a charcuterie board. This one can stand on its own. It shows the ibérico raw material from another angle and gives a more direct view of the balance between meat, fat and maturation.