My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Comprando este producto consigues {{calculatedProductMenttos()}} menttos !
The Acorn Cular Salchichón is obtained from Iberian pigs raised in farms in Ledesma and the Arribes del Duero.
This Acorn Cular Salchichón is the result of careful breeding of Iberian pigs with a diet based on wild herbs and acorns, which gives it its unique flavor and texture.
The smell and taste of the salchichones 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 authorized additives, kneaded and stuffed into Cular casings, which have undergone a maturation-drying process, ensuring good stability, as well as excellent smell and taste.
Savor the excellence of Iberian pork in every bite.
Meat product.
To fully enjoy the flavor of the Acorn Cular Salchichón, we recommend consuming it at approximately 24°C.
If packaged, we recommend removing it from its packaging and letting it sit at room temperature for 30 minutes before serving. If it has been stored in the refrigerator, 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, at room temperature of 16°C - 25°C.
Sliced or sliced Salchichón: store in the refrigerator between 4-10°C. When ready to consume, let it sit at room temperature for 10 minutes.
Herbs, natural plants, and acorns.
Total curing time of 6 months in the shade of the Arribes del Duero.
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 a careful breeding of Iberian pigs with a diet based on wild herbs and acorns, which gives it its unparalleled flavor and texture.
The smell and taste of the Iberian salchichones and 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 authorized additives, kneaded and stuffed in Cular casing, which has undergone a maturation-drying process, ensuring 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 it from its packaging and letting it sit at room temperature for 30 minutes before serving. If 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 it sit for 10 minutes.
Herbs, natural plants, and acorns.
Total curing of 6 months in the shade of the Arribes del Duero.
