The Iberian pig is the native breed of the Iberian Peninsula, providing meat products with exceptional nutritional values. Artesana Jamonera has more than 40 years of experience in the ham sector, offering products of the highest quality, guaranteeing proper curing and quality in line with the characteristics of each product. PROCESSING AND CURING: The selection of meat and lean meat is the same process as other Iberian cured meats. The seasonings for Iberian salchichón are black pepper, salt, coriander, and nutmeg. The mixture is marinated for 24 hours and rested for 40 days. Then it is cooked with water, bay leaf, clove, onion, and pepper. It is then stuffed and cured in a space with suitable characteristics for 4 to 6 months. STORAGE: In refrigeration: Tª = 5ºC In freezing: Tª < -18ºC. PRESENTATION: Packaging: vacuum-sealed in plastic bags and/or in polystyrene trays suitable for food use. Packaging: cardboard boxes suitable for food use. PREFERRED CONSUMPTION: Refrigerated: 5 days Refrigerated vacuum-sealed: 15 days Frozen: 18 months