Salchichón Ibérico de Bellota de Salamanca – Piece 600/700gr

It is made from the lean Iberian acorn pig.

First the fat is removed and the meat is refrigerated, then it is chopped and browned with pepper, garlic, salt and oregano. Once this is done, the meat is left to rest for a while and stuffed into natural casing. Then the pieces are put to dry in natural dryers, and then they are matured in the cellars. The process takes a total of 5 to 6 months

Ingredients:
Lean Iberian acorn-fed pork, salt, garlic, peppercorn, dextrin, sugar, pork protein, emulsifiers E-450i, E-450iii, E-451i and E-452i, anti-oxidants e_ 331iii, e- 301, natural spices, preservatives E-250 and e- 252, flavor enhancers E- 627, E- 631 and coloring E-120, natural inedible casing

Presentation:

Vacuum packed piece between 600 and 700 gr

Made in:

Salamanca( Spain)