Description

Iberico de Bellota Salchichon (salami) slices from Salamanca, made from acorn-fed black foot pigs. These pigs roam freely in the oak groves of Extremadura, Spain, eating the acorns lying there. The salami is made using herbs, garlic and smoked paprika, then dry-cured in the traditional way for 3 to 4 months. Kepp refrigerated but bring right to room temperature before eating to fully appreciate the flavour. The slices have a smooth silky taste, particularly good as part of an assortment of cured meats. See our other cured Salami products here.

Pairs well with:

IBERICO DE BELLOTA CHORIZO SLICES

ACORN-FED PATA NEGRA CHORIZO SLICES, 100G

From: £5.50

IBERICO PATA NEGRA HAM SLICES

FROM CEBO DE CAMPO IBERICO PIGS 80G

From: £12.45

Technical

PRODUCT CODE: CH38

INGREDIENTS: Iberico pork meat, salt, paprika (D.O. La Vera), garlic, oregano, powdered milk, dextrin, dextrose, emulsifiers (E450i; E452i), sugar, antioxidants (E301, E325 and E331iii) preservatives (E252; E250) and colourant (Carmine).

ALLERGENS: Contains milk

NUTRITIONAL INFORMATION: Energy 441 Kcal Fat 36.3g of which saturates 14.4g Carbohydrates 1.6g of which sugars less than 0.5g Protein 26.9g

STORAGE: Requires refrigeration; bring to room temperature before serving.