Ibérico Salchichón

Made from 100% Ibérico Pigs (Patas Negras) who roam freely along the Mediterranean in centuries-old forests, this dry sausage is cured for at least three months with salt, pepper, nutmeg, coriander, and oregano. Perfectly textured, this salami-style salchichon retains vibrance from the spices and mouth-watering succulence thanks to the quality of the meat itself, yielding as satisfying a dry-cured meat as any.

During the winter, Ibérico pigs feed exclusively on acorns, creating the incomparable, nutty flavor and perfectly crisp texture that characterizes fine Spanish sausages and hams.

Spain

2oz