Iberico Salchichon

Salchichon sausage 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.

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 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 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 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 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