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Iberian Acorn Salchichón from Salamanca by Artesana Jamonera.
High-quality acorn sausage. Made naturally, with the best seasonings and with lean meat from Iberian pigs raised in Bellota, Salamanca.
Product sliced by professional staff. Juicy and ready to eat.
*Price per approximate weight of the product 100gr.
*This product is presented in a vacuum tray to preserve its freshness.
The Iberian pig is the native breed of the Iberian Peninsula, providing meat products with exceptional nutritional values.
Acorn Quality: This classification is the highest quality. Iberian pigs are raised freely in the meadows and have been fed with natural grass and acorns.
Artesana Jamonera has over 40 years of experience in the ham industry, offering products of the highest quality, guaranteeing proper curing and a quality that matches the characteristics of each product.
The selection of meat and lean meat is the same procedure as other Iberian sausages.
The seasonings for the Iberian salchichón are black pepper, salt, coriander, and nutmeg.
The mixture marinates for 24 hours and rests for 40 days. Then it is cooked with water, bay leaves, cloves, onions, and pepper. Afterwards, it is stuffed and cured in a space with the appropriate characteristics for 4 to 6 months.
In refrigeration: Tª = 5ºC
In freezing: Tª < -18ºC.
Packaging: vacuum-sealed in plastic bags and/or in polystyrene trays suitable for food use.
Packaging: cardboard boxes suitable for food use.
Refrigerated: 5 days
Refrigerated and vacuum-sealed: 15 days
Frozen: 18 months
Iberian Acorn Salchichón from Salamanca by Artesana Jamonera.
High-quality acorn sausage. Made naturally, with the best seasonings and with lean meat from Iberian pigs raised in Bellota, Salamanca.
Product sliced by professional staff. Juicy and ready to eat.
*Price per approximate weight of the product 100gr.
*This product is presented in a vacuum tray to preserve its freshness.
The Iberian pig is the native breed of the Iberian Peninsula, providing meat products with exceptional nutritional values.
Acorn Quality: This classification is the highest quality. Iberian pigs are raised freely in the meadows and have been fed with natural grass and acorns.
Artesana Jamonera has over 40 years of experience in the ham industry, offering products of the highest quality, guaranteeing proper curing and a quality that matches the characteristics of each product.
The selection of meat and lean meat is the same procedure as other Iberian sausages.
The seasonings for the Iberian salchichón are black pepper, salt, coriander, and nutmeg.
The mixture marinates for 24 hours and rests for 40 days. Then it is cooked with water, bay leaves, cloves, onions, and pepper. Afterwards, it is stuffed and cured in a space with the appropriate characteristics for 4 to 6 months.
In refrigeration: Tª = 5ºC
In freezing: Tª < -18ºC.
Packaging: vacuum-sealed in plastic bags and/or in polystyrene trays suitable for food use.
Packaging: cardboard boxes suitable for food use.
Refrigerated: 5 days
Refrigerated and vacuum-sealed: 15 days
Frozen: 18 months
