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 Extra Cular Salchichón is obtained from pigs raised in farms in Zamora and the Arribes del Duero region.
This Extra Cular Salchichón is the result of careful breeding of pigs with a diet based on natural feed and cereals, which gives it its 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 region.
Made from meat and fat from Iberian pigs, minced and seasoned with salt and other natural spices, seasonings, and authorized additives, kneaded and stuffed into cular casing, which has undergone a curing-drying process that ensures its stability, as well as excellent smell and taste.
Savor excellence in every bite.
Meat product.
To fully enjoy the flavor of the Extra Cular Salchichón, we recommend consuming it at approximately 24°C.
If it is 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: 16 months
Whole pieces: store in a dry place, with little light and no direct sunlight, at room temperature of 16°C -25°C.
Sliced salchichón: store in the refrigerator between 4-10°C. When ready to consume, let it sit at room temperature for 10 minutes.
Natural feed and cereals.
Total curing time of 4 months in the shade of the Arribes del Duero region.
The Extra Cular Salchichón is obtained from pigs raised in farms in Zamora and the Arribes del Duero.
This Extra Cular Salchichón is the result of careful breeding of pigs with a diet based on natural feed and cereals, which gives it its 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 added 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 excellence in every bite.
Meat product.
To enjoy the full flavor of the Extra Cular Salchichón, we recommend consuming it at approximately 24°C.
If it is packaged, we recommend removing it from its packaging and letting it sit at room temperature for 30 minutes before serving. If it has been kept cold, this time may increase to 2 hours.
Best before: 16 months
Whole pieces: store in a dry place, with little light and no direct sunlight, and at room temperature of 16°C -25°C.
Sliced or sliced Salchichón: store in cold between 4-10°C. When ready to consume, let it temper for 10 minutes.
Natural feed and cereals.
Total curing of 4 months in the shade of the Arribes del Duero.
