Iberian acorn chorizo and salchichón are traditional Spanish cured meats made from Iberian acorn-fed pork, a native breed that is raised in the Spanish meadows and fed on acorns.

This feeding process results in high-quality meat with an intense and juicy flavor.

The cured meat is characterized by its firm texture and smoky aroma, which is achieved through a slow and natural curing process.

Weighing approximately 1.2 kg, this product is highly valued in Spanish cuisine and used in numerous recipes and tapas.

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