A sliced pack of authentic acorn-fed Iberico salchichon, made from the finest cuts of Iberico pork and naturally flavoured with black pepper. Let's break down the characteristics of this salchichon:

Salchichon

A cured sausage made from chopped pork loin and pork fat and flavoured mostly with black pepper - sometimes known as Spanish salami.

Cular

This is the large-diameter format, perfect for hand or machine slicing. The casing is natural tripe of course.

Iberico

Iberico meats are fundamentally different from a 'Serrano' (or white) because the pig used is a different race - the black-footed, Iberian pig. The properties of the meat produced by this pig are what gives Iberico meat it's highly sought-after characteristics: a richer, darker colour; a stronger, more complex flavour; more prevalent, better flavoured fat.

Bellota

Spanish for 'Acorn', but designating that the pig is entirely acorn fed. For a salchichon to be 'Iberico', it must be a black-footed pig, but acorn feeding is not compulsory. The cheaper Iberico salchichons are non-acorn fed , or 'Cebo'. However, acorn feeding adds another, exquisite level to the flavour of the meat and makes it the most sought-after and delicious (and expensive).