Iberian Acorn-fed Products from Salamanca

Third of a 300/350g piece of Iberian acorn-fed chorizo ​​from Salamanca. This is a high-quality Iberian sausage made from Iberian pigs raised free-range in the region's pastures. These animals feed primarily on acorns during the montanera (free-range) period, 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 sausage with a perfect balance of lean meat and infiltrated fat, providing a mild, slightly sweet flavor with hints of nuts. Its intense 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's a highly prized product in Spanish cuisine, ideal for enjoying on its own, accompanied by bread, or paired with local red wines. The Salamanca acorn-fed Iberian loin is a symbol of Spanish charcuterie tradition and a delight for lovers of quality Iberian products.

Half piece of approximately 550/700g of acorn-fed Iberian loin, 50% Iberian breed from Salamanca. This is a high-quality Iberian cured meat made from Iberian pigs raised free-range 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 intense red color, veined with fine lines of fat, is a hallmark of its quality. When cut into thin slices, its smoothness and intense aroma are appreciated. It's a highly prized product in Spanish cuisine, ideal for enjoying on its own, accompanied by bread, or paired with local red wines. The Salamanca acorn-fed Iberian loin is a symbol of Spanish charcuterie tradition and a delight for lovers of quality Iberian products.

Third of a piece of approximately 300/350g acorn-fed Iberian salchichón from Salamanca. Acorn-fed Iberian salchichón from Salamanca is a high-quality sausage made from free-range Iberian pork raised on acorns in the region's pastures. This natural diet provides the meat infiltrated with healthy fat, resulting in an intense flavor and juicy texture. For its preparation, the finest pieces of lean meat are selected, finely chopped, and seasoned with salt, black pepper, and other natural spices. Unlike other Iberian sausages, 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 streaks of infiltrated fat and its balanced flavor, with a light spicy touch, make it a highly prized product. Ideal for enjoying on its own, 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.