1.0Jamones Quercushttps://jamonesquercus.com/en/adminhttps://jamonesquercus.com/en/author/admin/rich600338<blockquote class="wp-embedded-content" data-secret="BizzxL4X9e"><a href="https://jamonesquercus.com/en/authentic/iberian-sausage/">Salchichón de Bellota Ibérico 100%</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://jamonesquercus.com/en/authentic/iberian-sausage/embed/#?secret=BizzxL4X9e" width="600" height="338" title="“Salchichón de Bellota Ibérico 100%” — Jamones Quercus" data-secret="BizzxL4X9e" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://jamonesquercus.com/wp-content/uploads/2025/02/quercus_salchichon_iberico_100-1-1.jpg800800With a fleshy texture, the Jamones Quercus Iberian Bellota Salchichon is elaborated with lean Iberian acorn pork, chopped very finely and seasoned with ground black pepper. It is cured in our natural cellars for 5 to 6 months giving this Salchichon its own special personality