This Iberian acorn salami is made from the meat of 100% Iberian pigs raised in the Sierra Sevillana, specifically in Cazalla de la Sierra. With a robust character and intense flavor, it stands out for its bright color and its traditional curing process, which lasts over four months in natural drying rooms. Perfect for enjoying at any gathering or as part of a charcuterie board, it is recommended to remove it from the packaging a few hours before consuming to fully enjoy its flavor. Store in a cool, dry place and serve at an optimal temperature between 20º and 25º C. Ideal for sharing with friends and family.