Iberian acorn-fed pigs

Pieces of acorn-fed Iberian salchichón from Salamanca. Acorn-fed Iberian salchichón from Salamanca is a high-quality cured meat made from free-range Iberian pigs raised on acorns in the region's pastures. This natural diet provides meat infiltrated with healthy fat, resulting in an intense flavor and juicy texture. For its production, the best pieces of lean meat are selected, finely chopped, and seasoned with salt, black pepper, and other natural spices. Unlike other Iberian cured meats, salchichón does not contain paprika, allowing the pure flavor of the cured meat to be better appreciated. It is stuffed into natural casing and undergoes a slow curing process in traditional drying rooms, where it acquires its characteristic aroma and firm yet tender texture. Its pink color with veins of infiltrated fat and its balanced flavor, with a light spicy touch, make it a highly appreciated product. Ideal served alone, in thin slices, accompanied by bread, or paired with red wines, Salamanca's acorn-fed Iberian salchichón is a true delicacy, reflecting the tradition and excellence of Spanish charcuterie cuisine.

Acorn-fed Iberian chorizo ​​from Salamanca. This is a high-quality Iberian cured meat made from free-range Iberian pigs raised in the region's pastures. These animals feed primarily on acorns during the montanera (mountain season), which contributes to its characteristic flavor and juicy texture. This product is made from the entire loin, which is seasoned with a blend of traditional spices, such as paprika, garlic, and salt, and cured naturally for several months. The result is a cured meat with a perfect balance of lean meat and infiltrated fat, providing a mild, slightly sweet flavor with hints of nuts. Its deep red color, veined with fine lines of fat, is a hallmark of its quality. When sliced ​​thinly, its smoothness and intense aroma are appreciated. It is a highly prized product in Spanish cuisine, ideal on its own, accompanied by bread, or paired with local red wines. The acorn-fed Iberian loin from Salamanca is a symbol of the Spanish charcuterie tradition and a delight for lovers of quality Iberian products.

Piece of approximately 350/400g. Ingredients: Iberian acorn-fed pork loin, salt, paprika, paprika oleoresin, spices, lactose, sugar, dextrose, preservatives (E252 and E250), and antioxidant E301. This is a high-quality Iberian cured meat made from Iberian pigs raised free-range in the pastures of the region. These animals feed primarily on acorns during the montanera season, which contributes to its characteristic flavor and juicy texture. This product is made with the whole loin, which is seasoned with a blend of traditional spices, such as paprika, garlic, and salt, and naturally cured for several months. The result is a cured meat with a perfect balance of lean meat and intramuscular fat, providing a mild, slightly sweet flavor with nutty notes. Its deep red color, marbled with fine lines of fat, is a hallmark of its quality. When sliced ​​thinly, its creaminess and intense aroma become apparent. It is a highly prized product in Spanish cuisine, ideal to enjoy on its own, with bread, or paired with local red wines.