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Net weight:
Piece of Iberian Salchichón from Salamanca by Artesana Jamonera.
Cured sausage made naturally, with the best seasonings and with high-quality lean meats from Iberian pigs raised in Salamanca.
*Approximate price per piece of 1.4 kg.
*In the preparation of fresh products, there may be a slight variation in the final price depending on the weight.
The Iberian pig is the native breed of the Iberian Peninsula, producing meat products with exceptional nutritional values.
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 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 leaf, clove, onion, 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.
Package: vacuum sealed in plastic bags and/or on polystyrene trays suitable for food use.
Packaging: cardboard boxes suitable for food use.
Refrigerated: 5 days
Refrigerated vacuum sealed: 15 days
Frozen: 18 months
Net weight:
Piece of Iberian Salchichón from Salamanca by Artesana Jamonera.
Cured sausage made naturally, with the best seasonings and with high-quality lean meats from Iberian pigs raised in Salamanca.
*Approximate price per piece of 1.4 kg.
*In the preparation of fresh products, there may be a slight variation in the final price depending on the weight.
The Iberian pig is the native breed of the Iberian Peninsula, producing meat products with exceptional nutritional values.
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 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 leaf, clove, onion, 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.
Package: vacuum sealed in plastic bags and/or on polystyrene trays suitable for food use.
Packaging: cardboard boxes suitable for food use.
Refrigerated: 5 days
Refrigerated vacuum sealed: 15 days
Frozen: 18 months
