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In order to obtain this Iberian salchichon, stuffed into natural casing, a curing process over 4 months in a natural drying room is needed. Its flavor is balanced with a soft touch of pepper and slightly smoked in traditional holm oak wood brazier. Served in 2 individually vacuum-packed pieces of 700 g approx.
This amazing Cular Iberian Bellota Salchichon is produced in an exclusive and very isolated area with a very cold weather, which provides each piece with a unique flavor and texture. This extraordinary Iberian salchichon is made with the best lean meats of the Iberian bellota pig, seasoned with selected black pepper. Some of its most important nutrients are iron and proteins.
CASALBA CASTRO ALBA, S.L., BURGOS,S/N, VILLAMAYOR DEL RIO, BURGOS
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