The 100% acorn-fed Iberian Salchichón
Iberian Salchichón
The king of salami is undoubtedly the Salchichón ibérico salchichón ibérico cular, which can be found in the format of Iberian salchichón cular as well as in candle, thinner or elongated. And we also offer it sliced. Open and ready. Our 100% acorn-fed Iberian salami is of the highest quality, because it comes from the best 100% Iberian breed pigs. The quality and price of the Iberian acorn-fed salami is determined by the raw material used. Those chosen in Made in Spain Gourmet, are the ones that have used more proportion of Iberian meat, and less bacon.
They are made with the highest proportion of Iberian meat, and less bacon
Technical Data Sheet:
Breeding and Feeding: Maldonado salchichón comes from purebred Iberian pigs, raised in freedom and with great care in the company's own pastures in Alburquerque, Badajoz (Extremadura). Feeding during the mountain period based on acorns and outside this period, based on herbs and roots from La Dehesa. Breeding and Feeding of the animal totally and certified by independent certification bodies.
Breeding and Feeding of the animal totally and certified by independent certification bodies
Making Limited production. Elaboration totally handmade according to the ancestral techniques. This small production allows this product, Manuel Maldonado, and his team, to put all their knowledge and care in each piece produced, resulting in a final product of excellent quality.
Ingredients
Ingredients: 100% acorn-fed Iberian pork meat and fat, white and black pepper, nutmeg, cinnamon, garlic, salt, sugars and authorized preservatives
Nutritional information:
- Energy value per 100 g of end product: 472 Kcal/1956 Kj
- Fat: 39.4 g
- Of which saturated: 16.94 g
- Carbohydrates: 2.6 g
- Of which sugars: 2.2 g
- Proteins: 26.5 g
- Salt: 4 g
Quality Manuel Maldonado transmits to the product all his passion for the world of pure Iberian pork, using the totally artisan process and technology always at the service of gastronomic excellence
Production Area: Alburquerque, Badajoz (Extremadura).
Performing area: Alburquerque, Badajoz (Extremadura)
Tasting notes: Intense flavor, tasty with a smoky touch, thanks to the paprika and its curing. You can tell that the pig has been fed with acorns
Packaging: It is vacuum packed. For transport it is packed in cardboard boxes or individual boxes
Pairing: At Made in Spain Gourmet we recommend pairing it with Verdejo wines such as Menade or Curioso and premium cavas. Also fruity wines and oloroso wines such as those of Lustau.
And always accompanied with sourdough bread, or crackers, and a little extra virgin olive oil on top of the bread or crackers, it is delicious. Remember to open it and let it rest on a plate or a tile for about 30 minutes to take the room temperature. This way you will find all the notes of its fantastic flavor in your mouth
Pure Spanish delicatessen.
Pure Spanish delicatessen.
Pure Spanish delicatessen
If you are interested in buying the best Spanish Iberian salchichón, Made in Spain Gourmet is the best Spanish gourmet products store, because it also offers the best Iberian chorizos from Etiqueta negra, the best, the most select.
If you are interested in buying the best Spanish Iberian salchichón, Made in Spain Gourmet is the best Spanish gourmet products store
How do we select the sausages in Made in Spain Gourmet
Selecting only black label Iberian salchichones guarantees you the most unique product unique to Spanish gastronomy, and although the other categories offer good products, nothing can compare to an acorn-fed Iberian salchichón.
We select only black label Iberian salchichones
The feed in the 100% Iberian breed Iberian pigs that we have in Made in Spain Gourmet have been fed only with natural feed, natural pasture and acorns.
The pigs are 100% Iberian pigs
The 100% Iberian breed pigs are raised in freedom, in the montanera season, the fattening of the pigs. Where they can reach up to 180 kilos. This freedom gives them a relaxation and a unique quality of life, which is noticeable in the quality of the meat
A 100% Iberian breed salchichón usually has a minimum curing period of 6-8 months
A 100% Iberian breed salami is usually cured for a minimum of 6-8 months
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