Iberico Cured Meats

Buy Iberico Acorn-fed Chorizo and Iberico Acorn-fed Salchichon

The Iberico Chorizo sausage from Arturo Sanchez is made from Iberico premium meats and a perfect balance of spices, with paprika from La Vera as a subtle protagonist. These fine ingredients and the family’s expertise create a delicate and succulent chorizo with a well-defined flavor.

The Iberico Salchichon sausage is the expression of Arturo Sánchez’s character, the hardest dried sausage to elaborate and the pride of our family. The second generation of our family created it 60 years ago and its recipe is kept under lock and key.

Today, it is a delicatessen admired within and outside Spain. It is made from selected premium meats and naturally dried in our cellars in Guijuelo.

Acorn-Fed iberico Chorizo Gran Reserva
Iberico Acorn-fed Chorizo from Arturo Sanchez ​​is attractive and alive, on the outside and inside. Achieving its perfect balance is a challenge that is overcome with the skill in the wise combination of spices and the best raw material. The Iberico pork meat “Pluma”, “Secreto” and “Presa” are its fundamental basis. Its dressing, a marinade fruit of the ingenuity and know-how of our family. Iberico Acorn-fed Chorizo sausage 0,8-1 kg. Minimum 6 months natural curing process Acorn-fed iberico certified Iberian pig with 2 montanera seasons
Acorn-Fed iberico Salchichon Gran Reserva
Iberico Acorn-fed Salchichon is the expression of the Arturo Sánchez character, the most difficult to craft of our products and the pride and joy of our family. The previous generation was the first to make it and the recipe is kept under lock and key. That recipe has hardly changed in forty years, and in it there are no measurements in grams or any mechanical method for its preparation. Just the master recipe. Salchichon sausage 0,8-1,1 kg. Minimum 6 months natural curing process Acorn-fed iberico certified Iberian pig with 2 montanera seasons
Acorn-Fed iberico Chorizo
Iberico Acorn-fed Chorizo from Arturo Sanchez ​​is attractive and alive, on the outside and inside. Achieving its perfect balance is a challenge that is overcome with the skill in the wise combination of spices and the best raw material. The Iberico pork meat “Pluma”, “Secreto” and “Presa” are its fundamental basis. Its dressing, a marinade fruit of the ingenuity and know-how of our family. Iberico Acorn-fed Chorizo sausage 0,8-1 kg. Minimum 6 months natural curing process Acorn-fed iberico certified Iberian pig with 2 montanera seasons
Acorn-Fed iberico Salchichon
Acorn-fed Salchichon Iberico is the expression of Arturo Sanchez’s character. It is the hardest dried sausage to elaborate and the pride of our family. The second generation of our family created it 60 years ago and its recipe is kept under lock and key. There is no exact measurement to the quantities added; it is the family expertise that determines the recipe. In the early days of its creation it was a precious gift for friends and family. Today, it is a delicatessen admired within and outside Spain. Wee are told that its taste is like nothing they have tried before. It has a defining character and no other brand does it like us. Blister with 80 g Minimum 6 months natural curing process Acorn-fed iberico certified Iberian pig with 2 montanera seasons
Iberico Chorizo
Iberico Chorizo from Arturo Sanchez ​​is attractive and alive, on the outside and inside. Achieving its perfect balance is a challenge that is overcome with the skill in the wise combination of spices and the best raw material. The Iberico pork meat “Pluma”, “Secreto” and “Presa” are its fundamental basis. Its dressing, a marinade fruit of the ingenuity and know-how of our family. Iberico Chorizo sausage 0,8-1 kg. Minimum 4 months natural curing process Acorn-fed iberico certified Free-range Ibérico pigs fed on acorns and cereals
Iberico Salchichon
Iberico Acorn-fed Salchichon is the expression of the Arturo Sánchez character, the most difficult to craft of our products and the pride and joy of our family. The previous generation was the first to make it and the recipe is kept under lock and key. That recipe has hardly changed in forty years, and in it there are no measurements in grams or any mechanical method for its preparation. Just the master recipe. Salchichon sausage 1-1,2 kg. Minimum 6 months natural curing process Acorn-fed iberico certified Iberian pig with 2 montanera seasons
Sliced Acorn-Fed Iberico Salchichón Gran Reserva
This is the expression of the Arturo Sánchez character, the most difficult to craft of our products and the pride and joy of our family. The previous generation was the first to make it and the recipe is kept under lock and key. That recipe has hardly changed in forty years, and in it there are no measurements in grams or any mechanical method for its preparation. Just the master recipe. Blister with 80 g Minimum 6 months natural curing process Acorn-fed 100% iberico certified Iberian pig with 2 montanera seasons
Sliced Acorn-Fed Iberico Chorizo Gran Reserva
Chorizo Iberico sausage from Arturo Sanchez ​​is attractive and alive, on the outside and inside. Achieving its perfect balance is a challenge that is overcome with the skill in the wise combination of spices and the best raw material. The Iberico “Pluma”, “Secreto” and “Presa” are its fundamental basis. Its dressing, a marinade fruit of the ingenuity and know-how of our family. Blister with 80 g Minimum 6 months natural curing process Acorn-fed 100% iberico certified Iberian pig with doble montanera
Sliced Acorn-Fed iberico Chorizo
Acorn-fed Iberico Premium meats are the base of this product. The spices mix with De la Vera Paprika as a subtle protagonist. There is no exact measurement to the quantities added; it is the family expertise that determines the recipe. The mix is stuffed by hand into natural casing, smoked in holm oak firewood, which is then followed by a natural drying process in our cellars in Guijuelo for at least 6 months. The acorn-fed Chorizo Iberico has a well-defined flavor, succulent, soft and delicate. Blister with 80 g Minimum 6 months natural curing process Acorn-fed 100% iberico certified Iberian pig with doble montanera
Sliced Iberico acorn-fed Salchichon
This is the expression of the Arturo Sánchez character, the most difficult to craft of our products and the pride and joy of our family. The previous generation was the first to make it and the recipe is kept under lock and key. That recipe has hardly changed in forty years, and in it there are no measurements in grams or any mechanical method for its preparation. Just the master recipe. Blister with 80 g Minimum 6 months natural curing process Acorn-fed 100% iberico certified Iberian pig with 2 montanera seasons
Sliced iberico Chorizo
Made from premium meats form our “cebo de Campo” free-range pigs. The spices mix with De la Vera Paprika as a subtle protagonist. There is no exact measurement to the quantities added; it is the family expertise that determines the recipe. The mix is stuffed by hand into natural casing, smoked in holm oak firewood, which is then followed by a natural drying process in our cellars in Guijuelo for at least 4 months. Blister with 80 g Minimum 4 months natural curing process Free-range iberico certified Free-range iberico pigs fed on acorns and cereals
Sliced Iberico Salchichon
Salchichon Iberico from our “Cebo de Campo” free-range pigs.  It is made with premium meats, which is stuffed by hand into a natural casing. After that it is smoked in hold-oak wood fire and naturally dried in our cellars in Guijuelo for at least 4 months. It differentiates from other dried sausages through the different use of spices and the more finely chopped meat. Its taste is defined by tradition, instantly recognisable, elegant, authentic, and a strong personality. It remains a mystery for those who want to imitate us. It is a treasure that defines us, and a tribute to our history. Blister with 80 g Minimum 4 months natural curing process Free-range Ibérico pigs fed on acorns and cereals