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