Salchichón Ibérico de Bellota
Undoubtedly, one of Spain’s finest cured sausages and made from the world-renowned acorn fed pork of the famous Iberico Pata Negra pig, our Salchichón Ibérico de Bellota is sure to please the most discerning charcuterie connoisseur.
The Ibérico pig is prized for its naturally high intramuscular fat, which makes the meat incredibly buttery and tender. This select pork is then carefully minced and blended with a pinch of sea salt, black peppercorns, and a mixture of spices that can include nutmeg, clove, oregano, and garlic. Stuffed into natural casings and cured using traditional artisan techniques for two to three months, the pure flavours begin to blend and give this sausage an intensity of aroma reminiscent of traditional homemade salchichones.
Thinly sliced at room temperature our Salchichón Ibérico de Bellota is delicious when served with either Spanish cheese or picos breadsticks, and it makes an iconic bocadillo when served on a baguette-style loaf and accompanied by either cold beer or red wine.