WHAT IS SALCHICHÓN IBÉRICO? Taste one of Spain’s finest cured sausages when you slice into this Salchichón Ibérico by Arturo Sánchez. Free-range ibérico pork is blended with black peppercorns and cured for a minimum of 4 months in a natural casing in the fresh mountain air of Guijuelo. Savour thin slices of this tasty, cured sausage with a glass of fine wine. This classic Spanish sausage comes in an attractive vacuum bag and makes for a special gift for the Spanish food aficionado. A superb sausage that is succulent, with incredibly soft texture thanks to the lean pork cuts used to make it. Salchichón Ibérico is seasoned with whole peppercorns, not the smoked paprika used for chorizo. Without the smokiness, the rich Ibérico flavour shines through. Each bite literally melts in your mouth. Ibérico is the finest pork in the world. It comes from Ibérico pigs that live their lives wandering outdoors eating grasses and herbs and sleeping under the stars. In the fall, these lucky hogs feast on massive amounts of sweet acorns, called ‘bellotas’ in Spanish. Because the acorns are rich in antioxidants, the pork has a rich, nutty flavour that surpasses any other. HOW TO SERVE SALCHICHÓN IBÉRICO? Slice your Salchichón Ibérico very thinly and serve on a warm plate to bring out its complex flavours. While we prefer to enjoy slices of this superb salchichón on its own, you can also add it to sandwiches, fresh salads or pastas. For maximum taste, serve at room temperature with a glass of Matsu El Recio from Toro. HOW TO STORE YOUR SALCHICHÓN IBÉRICO? Our Salchichón Ibérico comes vacuum packed in 0.9kg pieces. Keep refrigerated between 0 and 6 ºC. Keep in the refrigerator for up to six months unopened. Once opened, wrap tightly when stored and use within 1 month.
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