100% Iberian acorn-fed salchichón, artisanally made
To this we must add a careful seasoning, where
notes of black pepper stand out, and a slow curing process of 4 to 5 months in the cellar. All of this to offer you a salchichón with
garnet colors, with small white specks of fat that give it great juiciness, intense aroma, and a bright color.
What is 100% Iberian acorn-fed salchichón?
Salchichón is one of the most typical products of Spanish pig slaughters. Of Greek and Roman origin, it is made with lean pork meat, a little bit of bacon, salt, and, unlike chorizo, it is seasoned with spices such as pepper, coriander, or nutmeg. Our recipe, as traditional as they come, will make you discover new flavors in salchichón. Cerdoh's word!
Salchichón is one of the most typical products of Spanish pig slaughters. Of Greek and Roman origin, it is made with lean pork meat, a little bit of bacon, salt, and, unlike chorizo, it is seasoned with spices such as pepper, coriander, or nutmeg. Our recipe, as traditional as they come, will make you discover new flavors in salchichón. Cerdoh's word!
Traceability of 100% Iberian acorn-fed salchichón
It's very simple: traceability consists of a series of procedures that allow us to follow the evolution process of a product at each of its stages. In other words,
at Cerdoh! we know what you are eating and in all our products, we can tell you from the year of curing to the way this product was cured. This allows us, for example, to tell you that we are Acorn-fed Iberians from ears to tail. Cerdoh's word!
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