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Iberico Pata Negra Salami 500g
- Iberico Salami from Jabugo; cured with garlic, peppercorns and oregano
- This more coarse-textured salami is known as Salchichon in Spain
- Jabugo is known as the cradle of the best Iberico meats.
- Slice thinly and serve at room temperature.
£21.45
This is a half piece of artisan-made Iberico salami from our new supplier of Iberico charcuterie in Jabugo, Andalucia.
Jabugo is known as the cradle of the best Iberico hams and charcuterie. The town is high in the mountains of the Sierra de Huelva. It has strong northerly winds in winter and gentle summer temperatures. This altitude and micro-climate enables natural dry-curing of the Iberico meats at the pace of the seasons.
It is made using the meat of pigs fed on acorns and other grains.The salami is cured with garlic, peppercorns 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!
