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Mild slicing format
A half piece of bellota salchichón for fresh slicing, with mild spice, firm texture and a rounded ibérico profile. The ca. 400 g format is practical for counters, tapas, wine plates and premium bocadillos where good rotation and flexible portioning matter.
Lean ibérico pork, salt, lactose (MILK), dextrose, spices, dextrin, sugar, emulsifiers (E-450i, E-450iii), antioxidant (E-301), preservative (E-252), colour (E-120).
This half piece gives the service a softer ibérico cured sausage than chorizo, but still with enough fat, spice and aroma to stand out on a board or tapas plate.
The format is useful when fresh slicing is wanted, but a full piece is too much for the rotation. It gives better control of opening, portioning and presentation in smaller services.
The ca. 400 g piece works well for delicatessen counters, tapas bars and wine service. It can be sliced for small boards, bocadillos, tasting plates or simple bar serves with bread, cheese, olives or a light acidic contrast.
A few slices add cured ibérico character without the paprika impact of chorizo. That makes it useful in mixed selections where each product needs a different role.
Salchichón is the calmer cured sausage in the ibérico selection. It gives mild spice, clean fat and a rounded flavour that pairs easily with wine, bread and cheese.
The half-piece format makes it easy to test, rotate and present as a premium slicing item without committing to a larger whole piece.