The King of Salchichones. Iberian sausage made with lean Iberian acorn-fed pork from our Extremadura meadows. These animals, which are over a year old, are fed with acorns, grass, and roots, obtaining a fibrous, firm, and infiltrated meat that will give it that sought-after flavor and texture. We start with the selection of raw materials, which, like in chorizo, are combined with noble meats such as tapilla, abanico, cabecero de lomo, ... which will give more juiciness to the final product. We continue with the grinding of the meats and the spicing based on black pepper, white pepper, garlic, salt, ... which, once it has rested for at least 24 hours to absorb the flavors, we introduce it into a natural pork casing and take it to a drying room with controlled temperature and humidity for a period of about 4-5 months. Then we transfer it to a natural drying room where air currents and heat will enhance the aroma and flavor of the Iberian Acorn Salchichón JARALLANA.
INGREDIENTS: Iberian acorn-fed pork lean and fat, salt, starch, spices, dextrose, antioxidants E331 and E301, and preservatives E252 and E250.