Salchichón Ibérico de Bellota (Whole, per Kg)
30€/Kg – choose quantity
Salchichón Ibérico de Bellota is a traditional Spanish cured sausage made from 100% Iberian pork, sourced from free-range pigs that feed on acorns. Its unique flavor comes from the perfect combination of premium-quality meat and natural spices such as black pepper and nutmeg.
Unlike chorizo, salchichón does not contain paprika, which gives it a milder and more balanced flavor—yet still deep and aromatic. During its slow curing process, delicate spicy and nutty notes develop, making every slice a true delight.
Why choose Salchichón Ibérico de Bellota?
• 100% Ibérico pork, raised free-range on acorns and natural pasture
• Traditional curing process lasting 4–5 months
• Seasoned with natural spices that enhance the meat’s natural sweetness
• Soft and juicy texture that melts in your mouth
How to serve?
Allow the salchichón to reach room temperature before slicing so its aromas and texture can fully develop. Serve in thin slices with fresh bread, olive oil, and Manchego cheese. Also perfect as part of a tapas selection or paired with Spanish red wine.
Storage
Keep in a cool, dry place or refrigerated at 0–5°C. Whole pieces can be stored for several months, though for best quality it is recommended to consume within 3 months. Once sliced, refrigerate and consume within 10 days.
Product information
• Producer: Anselmo Benito
• Origin: Spain
• Ingredients: Iberian pork, sea salt, black pepper, nutmeg, natural spices
• Curing time: 4–5 months
• Weight: 1.3 kg (whole)