A sliced pack of authentic acorn-fed Iberico salchichon, made from the finest cuts of Iberico pork and naturally flavoured with black pepper.
A cured sausage made from chopped pork loin and pork fat and flavoured mostly with black pepper - sometimes known as Spanish salami. Iberico meats are fundamentally different from a 'Serrano' (or white) because the pig used is a different race - the black-footed, Iberian pig. The properties of the meat produced by this pig are what gives Iberico meat it's highly sought-after characteristics: a richer, darker colour; a stronger, more complex flavour; more prevalent, better flavoured fat. Spanish for 'Acorn', but designating that the pig is entirely acorn fed. For a salchichon to be 'Iberico', it must be a black-footed pig, but acorn feeding is not compulsory. The cheaper Iberico salchichons are non-acorn fed , or 'Cebo'. However, acorn feeding adds another, exquisite level to the flavour of the meat and makes it the most sought-after and delicious