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Bellota depth with truffle in the background
Here, classic bellota salchichón gains another layer without losing its identity. Natural truffle sits above the meat, fat and pepper and becomes more noticeable as the product reaches room temperature. The result is more aromatic and more complex, while still clearly rooted in ibérico flavour.
Lean Iberian bellota pork and pork fat, salt, pepper, dextrose, preservatives (E250, E252), natural truffle.
The base is still a classic salchichón made with Iberian bellota pork, fat and pepper. The truffle works as an extra layer rather than a flavour designed to dominate the product.
Truffle and fat work particularly well together. As the salchichón reaches room temperature, the Iberian fat softens and helps release both the cured-meat flavour and the more earthy aroma of the truffle.
The 4–6 months give the meat, fat, pepper and truffle time to become integrated. Without sufficient maturation, the truffle could feel like a separate addition. Here, it becomes part of the whole.
This is not a product that needs heavy garnishes or too many accompaniments. Thin slices, correct temperature and a simple presentation give both bellota and truffle enough space.