The Bellota Cular Salami in tube is a delicate sausage made from Iberian pigs raised in the Ledesma region and the Arribes del Duero. The pigs are fed a natural diet of herbs and acorns, contributing to its unique flavor. The curing process lasts for 6 months, utilizing the pure air and shade of the Arribes del Duero. To fully enjoy this product, it is recommended to serve it at approximately 24°C. If packaged, it should be removed from the packaging and left at room temperature for 30 minutes before consuming. When kept cold, this time extends to 2 hours. Storage should be in a dry, dark place at 16°C to 25°C for whole pieces and at 4°C to 10°C for sliced products. The country of origin is Spain, and the best before date is 13 months.