The Acorn Cured Cular Salchichón is made from Iberian pigs raised in the Ledesma and Arribes del Duero livestock farms.
This Acorn Cured Cular Salchichón is the result of careful breeding of Iberian pigs with a diet based on wild herbs and acorns, which gives it its incomparable flavor and texture.
The smell and taste of the salchichones and Iberian sausages from Puente Robles are so characteristic and unique thanks to their curing with the pure air and shade provided by the Arribes del Duero.
Made from Iberian pork meat and fat, minced and seasoned with salt and other natural spices, condiments, and authorized additives, kneaded and stuffed into Cular casing, which has undergone a maturation-drying process, ensuring good stability as well as excellent smell and taste.
Savor the excellence of Iberian pork in every bite.
Meat product.
Consumption
To fully enjoy the flavor of the Acorn Cured Cular Salchichón, we recommend consuming it at approximately 24°C.
If it is packaged, we recommend removing it from its packaging and letting it sit at room temperature for 30 minutes before serving. If it has been stored in the refrigerator, this time may increase up to 2 hours.
Best before: 13 months
Storage
- Whole pieces: store in a dry place, with little light and no direct sunlight, at room temperature of 16°C - 25°C.
- Sliced or cut salchichón: store in the refrigerator between 4-10°C. Allow it to come to room temperature for 10 minutes before consuming.
Feeding
Herbs, natural plants, and acorns.
Curing time
Total curing of 6 months in the shade of the Arribes del Duero.
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