In the elaboration of the Iberian Bellota Salchichon, as with the Chorizo, we use the best Iberian acorn pork, but it is more finely chopped.
We season it with ground black pepper, we stuff it in a pork gut casing and we cure it for 5 or 6 months in our natural drying rooms and cellars. The result is a product with its own personality, characterised by its fleshy texture and intense aroma.
It is available in natural or vacuum packed formats. For the best tasting Salchichon, we recommend cutting it into thin slices and serving at room temperature.