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Slow cure for at least 3 months in natural cellar to achieve the best aroma and flavour. Pieces from iberico (50% Iberico breed) pigs, specifically, pigs from Extremadura specially selected, reared and fed in the open using acorn and grass.
Salchichón is a mixture of minced meats, coming from only the fine pieces of pork, seasoned with sea salt, pepper and garlic, mixed and cased in intestines, which has passed through a maturing-drying process, characterised by its great balance between fat, lean meat and the characteristic aroma and flavour.
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