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The King of Salchichones. Iberian sausage made with lean Iberian pork from acorn-fed pigs raised in our Extremadura meadows. These animals, which are over a year old, are fed acorns, grass, and roots, resulting in a fibrous, firm, and marbled meat that gives it that sought-after flavor and texture. We start with the selection of raw materials, which, like in chorizo, are combined with noble meats such as tapilla, abanico, and cabecero de lomo, adding more juiciness to the final product. We continue with the grinding of the meats and the seasoning with black pepper, white pepper, garlic, salt, etc., which is then left to rest for at least 24 hours to absorb the flavor before being stuffed into natural pork casing and taken to a drying room with controlled temperature and humidity for a period of about 4-5 months. It is then moved to a natural drying room where air currents and heat enhance the aroma and flavor of the Iberian Acorn Salchichón JARALLANA. INGREDIENTS: Acorn-fed Iberian pork lean meat and fat, salt, starch, spices, dextrose, antioxidants E331, E301, and preservatives E252 and E250.