A flavorful Spanish sausage dry-cured from the mountains of Salamanca.
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The Iberico pig is prized for its naturally high intramuscular fat, which makes the meat incredibly buttery and more tender than any other. They're allowed to graze freely on the rich grasses and nuts of the Spanish dehesa woodlands, and those flavors translate into the meat. The Salchichon is seasoned with salt and pepper, enhancing the wonderful flavor of the Iberico. Serve as you would any dry-cured sausage, paired with cheeses, as part of a meat platter, or by itself on some fresh crusty bread. Ingredients: Iberico pork, salt, garlic, nutmeg, black pepper, white pepper.