This cured salchichon (equivalent to an Italian salami) is simply seasoned with salt and black pepper, allowing the clean flavour of the organic meat to come clearly through.
Made from the meat of a herd of pigs that range freely on the dehesa of Andalucia eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia.
INGREDIENTS: Pork, ground black pepper, peppercorns, salt. Made with 136g of Spanish pork per 100g of finished product