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Net weight:
Half loaf of 100% acorn-fed Iberian salchichón cular. Casa Ortega. Sliced and vacuum packed.
The half loaf of 100% acorn-fed Iberian salami is a high quality sausage. Its origin comes from the best acorn-fed Iberian pork. It is very important to highlight the diet that the animal has followed throughout its life. It is very important that the pig has been fed only on acorns to acquire the qualification of acorn-fed Iberian in the final product. In Casa Ortega we elaborate our Iberian salchichón with pigs that have been fed 100% with this ingredient , and the elaboration of this sausage follows a very careful process. After several months of curing and maturing, the product has a homogeneous and firm texture. As a result of its slow dehydration, the sausages lose 30% to 40% of their initial weight. This results in a product rich in B vitamins , such as B12, and different minerals, such as iron and magnesium. Another characteristic of this product is the spicing process. It is inevitable to think of salami and not remember its characteristic peppery smell. The main spices used in its preparation are salt, ground pepper, peppercorns and nutmeg, among others. To enjoy a complete experience, at Casa Ortega we would like to invite you to accompany our Iberian salchichón with other quality products. If we take into account the nuances and characteristics of our sausage, we would serve it with a strong cheese such as La Antigua Provençal cured cheese. Regarding the wine, we recommend one of the red wines that you can find in our online gourmet store.
Net weight:
Half loaf of 100% acorn-fed Iberian salchichón cular. Casa Ortega. Sliced and vacuum packed.
The half loaf of 100% acorn-fed Iberian salami is a high quality sausage. Its origin comes from the best acorn-fed Iberian pork. It is very important to highlight the diet that the animal has followed throughout its life. It is very important that the pig has been fed only on acorns to acquire the qualification of acorn-fed Iberian in the final product. In Casa Ortega we elaborate our Iberian salchichón with pigs that have been fed 100% with this ingredient , and the elaboration of this sausage follows a very careful process. After several months of curing and maturing, the product has a homogeneous and firm texture. As a result of its slow dehydration, the sausages lose 30% to 40% of their initial weight. This results in a product rich in B vitamins , such as B12, and different minerals, such as iron and magnesium. Another characteristic of this product is the spicing process. It is inevitable to think of salami and not remember its characteristic peppery smell. The main spices used in its preparation are salt, ground pepper, peppercorns and nutmeg, among others. To enjoy a complete experience, at Casa Ortega we would like to invite you to accompany our Iberian salchichón with other quality products. If we take into account the nuances and characteristics of our sausage, we would serve it with a strong cheese such as La Antigua Provençal cured cheese. Regarding the wine, we recommend one of the red wines that you can find in our online gourmet store.
