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Nutritional information
Country of Origin: Spain
100g packets of Acorn-fed Cular Salchichón.
The Acorn-fed Cular Salchichón is obtained from Iberian pigs raised in farms in Ledesma and the Arribes del Duero.
This Acorn-fed Cular Salchichón is the result of careful breeding of Iberian pigs with a diet based on wild herbs and acorns, which gives it its unmatched flavor and texture.
The smell and taste of the salchichón and Iberian sausages from Puente Robles are so characteristic and unique thanks to their curing with the pure air and shade provided by the Arribes del Duero.
Made from Iberian pork meat and fat, minced and seasoned with salt and other natural spices, seasonings, and approved additives, kneaded and stuffed into Cular casing, which has undergone a maturation-drying process that ensures good stability, as well as excellent smell and taste.
Savor the excellence of Iberian in every bite.
Meat product.
To enjoy the full flavor of the Acorn-fed Cular Salchichón, we recommend consuming it at approximately 24°C.
If packaged, we recommend removing from its packaging and letting it sit at room temperature 30 minutes before serving. If it has been stored cold, this time may increase up to 2 hours.
Best before: 13 months
Whole pieces: store in a dry place, with little light and no direct sunlight, and at a room temperature of 16°C -25°C.
Sliced or sliced Salchichón: store cold between 4-10°C. When ready to consume, let sit for 10 minutes.
Herbs, natural plants, and acorns.
Total curing of 6 months in the shade of the Arribes del Duero.
Nutritional information
Country of Origin: Spain
100g packets of Acorn-fed Cular Salchichón.
The Acorn-fed Cular Salchichón is obtained from Iberian pigs raised in farms in Ledesma and the Arribes del Duero.
This Acorn-fed Cular Salchichón is the result of careful breeding of Iberian pigs with a diet based on wild herbs and acorns, which gives it its unmatched flavor and texture.
The smell and taste of the salchichón and Iberian sausages from Puente Robles are so characteristic and unique thanks to their curing with the pure air and shade provided by the Arribes del Duero.
Made from Iberian pork meat and fat, minced and seasoned with salt and other natural spices, seasonings, and approved additives, kneaded and stuffed into Cular casing, which has undergone a maturation-drying process that ensures good stability, as well as excellent smell and taste.
Savor the excellence of Iberian in every bite.
Meat product.
To enjoy the full flavor of the Acorn-fed Cular Salchichón, we recommend consuming it at approximately 24°C.
If packaged, we recommend removing from its packaging and letting it sit at room temperature 30 minutes before serving. If it has been stored cold, this time may increase up to 2 hours.
Best before: 13 months
Whole pieces: store in a dry place, with little light and no direct sunlight, and at a room temperature of 16°C -25°C.
Sliced or sliced Salchichón: store cold between 4-10°C. When ready to consume, let sit for 10 minutes.
Herbs, natural plants, and acorns.
Total curing of 6 months in the shade of the Arribes del Duero.
