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Iberian Salchichón.
Natural cured sausage made with high quality Iberian meat. Its artisan production process and blend of spices give Iberian salchichón a unique flavor.
*Approximate price per 1kg piece
*In the preparation of fresh products, there may be a slight variation in the final price depending on the weight.
The best meat of the highest quality that you can find in the market.
The best option for buying meat online, we prepare and package it the same day we send it to your home.
The Iberian pig is the native breed of the Iberian Peninsula, providing meat products with exceptional nutritional values. Iberian charcuterie follows a rigorous curing process and must be at least 50% Iberian breed, meaning at least one of the parents must be 100% Iberian pig.
It is made with lean meat, fat, salt, and paprika. It is seasoned with necessary ingredients and marinated at around 4º for 12 hours. Then, it will dry in a cellar with specific characteristics for 3 to 5 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 vacuum-sealed: 15 days
Frozen: 18 months.
Iberian Salchichón.
Natural cured sausage made with high quality Iberian meat. Its artisan production process and blend of spices give Iberian salchichón a unique flavor.
*Approximate price per 1kg piece
*In the preparation of fresh products, there may be a slight variation in the final price depending on the weight.
The best meat of the highest quality that you can find in the market.
The best option for buying meat online, we prepare and package it the same day we send it to your home.
The Iberian pig is the native breed of the Iberian Peninsula, providing meat products with exceptional nutritional values. Iberian charcuterie follows a rigorous curing process and must be at least 50% Iberian breed, meaning at least one of the parents must be 100% Iberian pig.
It is made with lean meat, fat, salt, and paprika. It is seasoned with necessary ingredients and marinated at around 4º for 12 hours. Then, it will dry in a cellar with specific characteristics for 3 to 5 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 vacuum-sealed: 15 days
Frozen: 18 months.
