With a special seasoning of garlic, oregano and salt, salchichon is yet another jewel of Spanish charcuterie. Hung up for curing for at least 3 months, it is often called the Spanish salami. Enjoy this salchichon by Simon Martin with some good bread and a glass of wine.
- Made in Spain (Guijuelo)
- Multi-Award-Winning Producer with 100 Years of Tradition
- Certified Tierra de Sabor
- Founding Member of The Guijuelo Denomination of Origin
- Low Carb / Keto
- Dairy / Milk Free
These pure-breed Iberian pigs roam freely among oak groves (dehesas), where they feed on nothing but acorns during the fall and winter. The exercise and diet have a significant impact on the flavour of the meat.
Acorn-fed Iberian pork, salt, paprika, garlic, natural spices, sugars, dextrose, dextrine, antioxidant (E300, E301, E316), phosphates (E450i, E451i). colourant (E120), animal proteins, preservatives (E250, E252), glucose syrup.
This product contains trace amounts of naturally occurring trans fats, typical of dairy fat and ruminant animals. Unlike industrial trans fats, natural trans fats from animal products are not associated with any increased risk of heart disease. (Source).
Store in the fridge and serve at room temperature.