Arturo Sánchez Iberian acorn-fed salchichón is made in Guijuelo, in the province of Salamanca. It is produced from selected prime cuts of Iberian pork, with salt, black pepper and other spices added. The process includes hand-stuffing into natural Iberian pork casing, gentle drying over holm oak wood and curing for more than 6 months. The selection of the meat, the manual work and the curing time are part of the making of this salchichón. Its flavour is described as traditional, authentic, pure and refined, with a character of its own. The stated format is approx. 1.25 kg. The precise description reads: “Pieces of approx. 1 - 1.5 kg, so there may be a slight variation in the final product price”. It is therefore a variable-weight piece: the 1.25 kg indicated are an approximate reference, not a fixed weight. The actual weight may fall within the stated range and result in a variation in the final price.