The Bellota Cular Salami is made from Iberian pigs raised in farms in Ledesma and the Arribes del Duero, fed on wild herbs and acorns. This sausage is made from lean and fatty Iberian pork, seasoned with salt, natural spices, and other permitted additives, stuffed in Cular casing. Its curing process grants it stability and an unparalleled flavor. Curing takes place over 6 months in the shade of the Arribes del Duero, under optimal temperature and air conditions. To fully enjoy the flavor of the salami, it is recommended to consume it at 24°C and to let it rest before serving. Whole pieces should be stored in a dry, cool place away from direct sunlight, while sliced salami should be stored in a cool environment. The excellence of Iberian taste is felt with every bite. Preferably consume within 13 months to ensure quality.