Iberico Salchichon, Salami style 7oz (Salchichon Iberico 7oz) (F04010)

The taste and texture of Dry Cured Salchichon Iberico is such that it deserves to be listed among the finest Iberico pig products. It is made in a similar manner to chorizo but without the use of pimenton. It is seasoned with salt and pepper and nutmeg. Elaboration process: The traditional process starts with grounding the Iberico meat and adding the species, producing a uniform and consistent paste. The paste is rested in a cold place for two days and then stuffed into casings. The salchichon is traditionally air cured for at least a month. During this time the meat acquires a firm texture and develops an exquisite aroma.