Salchichón de Bellota Iberico Salamanca Salchichón de Bellota Iberico Salamanca-detalle
Salchichón de Bellota Iberico Salamanca

Salchichón de Bellota Iberico Salamanca

from Jamones Rivera
9 What do our clients think?

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  • "This piece of salchichón comes from Salamanca acorn-fed acorn-fed pigs, which means that it has been so it has been fed in a completely natural way. It is the most tender part of the pig and, for this reason, it is one of the foods that should not be missing on the table."
  • "The process to obtain this piece has been done in a natural way without adding additives during the months of January, February and March, which is the best period to carry out the and achieve a perfect flavor."
  • "It is a food rich in sodium and low in sugars, so its consumption should be moderate, but it is still a product that is rich in sodium and low in sugars moderate, but it is still a product that should not be missing in the table of any lover lover."
  • "It is a product to be consumed alone, cut into thin slices of about 2-4 cm thick thickness. It is recommended to cover the cut area with cling film so that it does not lose its properties to prevent it from losing its properties."
  • "To enjoy the flavor and quality, it is best to keep the product in a dry and cool place in a dry and cool place, avoiding direct exposure to sunlight and air."
  • "It can be presented as a single cane or in our stores they will cut it into between 3 and 5 depending on the weight, so that the cut is optimal and does not lose its flavor and texture flavor nor texture."
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Salchichichón de Bellota Ibérico with a weight between 500 and 600 grams approximately. Cut can be between 3 and 5 envelopes accordingún weight of each between 100 and 150 grams.

This excellent sausageó n is made with lean  de Bellota Ibé rich in natural casing without additives. The months of elaboration are January, February and March, that's why it is called "de campaña". It is presented vacuum packed between 500 and 600 grams approximately

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What do our clients think?

David
Tuesday, 23 March 2021

Buen sabor. Está rico

Miguel
Wednesday, 24 June 2020

Le falta curación y el sabor se queda un pelín flojo

Dolores
Tuesday, 07 April 2020

Excelente¡¡¡

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