Iberian Bellota Salami Arturo Sánchez comes from the town of Guijuelo, renowned for its tradition in Iberian cured meats. This salami is made from fine cuts of Iberian pork, combined with salt, black pepper, and other spices. The process includes manual stuffing using natural Iberian pork casing and gentle drying over oak wood. The curing extends for over 6 months, developing an authentic and refined flavor. Each piece weighs approximately between 1 and 1.5 kg.