This is a half piece of artisan-made Iberico de Bellota salami. It is made from the same acorn-fed black-foot pigs as our Iberico hams. The rich flavour of the Iberico meat is enhanced by the nuttiness of the acorns that the pigs eat.
The salami is cured with garlic, smoked paprika and oregano. It is then dry-cured for over 3-4 months, giving it a rich smoky flavour.
To eat, simply remove the outer skin from the part you wish to use. Then slice the salami thinly and serve it on a plate. Try it with some of our picos breadsticks, or as part of a mixed charcuterie platter!
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