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Extra Iberian acorn-fed salchichón is obtained from Iberian pigs raised in farms in Ledesma and Arribes del Duero.

This extra Iberian salchichón is the result of a 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 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, condiments, and approved additives, kneaded and stuffed into 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.

Consumption

To fully enjoy the flavor of the extra Iberian 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 to 2 hours.

Best before: 13 months

Storage

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.

Feeding

Herbs, natural plants, and acorns.

Curing time

Total curing of 3 months in the shade of the Arribes del Duero.