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, together with added spices and herbs. The salami is dry-cured over 3-4 months, using sea salt, garlic and smoked paprika. This gives it a rich smoky flavour. Since it has such a wonderful flavour, simply remove the outer skin from the part you wish to use, then slice the salami thinly and serve it on a plate. Perhaps with some of our picos (mini breadsticks made with extra virgin olive oil), or as part of a mixed charcuterie platter!
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