Sliced Iberico 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

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

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