Cured sausage made with finely minced Iberian pork lean and fat, seasoned with salt, pepper, nutmeg, oregano, and garlic. Its recipe is inspired by the traditional formulas of the ancient muleteers from Salamanca, passed down through generations.
Cured in a traditional manner in our natural cellars under the supervision of our Master Charcutiers, this Iberian salchichón preserves all its characteristic aroma, flavour and texture, ready to enjoy instantly.
The curing process lasts between 70 and 90 days, guaranteeing a product of maximum quality and authenticity.
