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

  • Brand: Torre de Nunez
  • Delivery:  
  • Return Policy: Perishable Goods: Returns are accepted only if the goods are damaged. You must contact us no more than 24 hours after receipt. You will need to return the item in its original, complete packaging. If the item has not been returned to us in its original condition we may refuse to accept the return. The original delivery documents will also need to accompany the goods, along with a receipt for the postage paid for returning the goods, if we are to issue a refund. In the event of breakages we will refund all damaged items. Please see our Contacts page for details on how to contact us. These terms do not affect your statutory rights as a consumer, or your right to return non-perishable goods under the Consumer Contracts Regulation. For non-perishable goods: You have a right to return them during the cooling-off period of 14 days, regardless of the condition of the goods. You will still need to follow the above requirements of returning the item in its original, complete packaging.

Learn More

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.