Iberico de Bellota Salchichon (salami) slices from Salamanca, made from acorn-fed black foot pigs. These pigs roam freely in the oak groves of Extremadura, Spain, eating the acorns lying there. The salami is made using herbs, garlic and smoked paprika, then dry-cured in the traditional way for 3 to 4 months
Produced by Torrez de Nunez, a family owned business of over 40 years experiance from Galicia. This artisan smoked semi cured chorizo made from the Duroc pig is perfect to fry or boil to make the perfect "Pataras a la Riojana" net weight 280g
INGREDIENTS: Lean pork and belly, paprika, salt, natural garlic.