Acorn-fed Iberian Salchichón| BRILLANTE IBERIAN. Approximately 1.100 kg

The acorn-fed Iberian cular salchichón is another delicious Spanish sausage that stands out for its flavor and quality. Like other Iberian products, it is made from Iberian pigs raised in pastures and fed mainly with acorns during the montanera.

The name "cular" refers to the type of casing used to stuff the sausage, which is the largest natural casing and diameter. This allows you to obtain a thicker sausage with a firmer texture.

For its preparation, the best pieces of lean and fat meat from the Iberian pig are selected, which are seasoned with salt and spices such as pepper, nutmeg, garlic and other seasonings according to the traditional recipe of each producer.

Once stuffed into the casing, the sausage undergoes a slow and controlled curing process, during which its characteristic flavor develops and it gradually dries. This process can take several weeks or months, depending on the producer and the type of sausage.

Iberian acorn-fed salchichón is usually consumed in thin slices as an appetizer, in sandwiches, as an ingredient in cooking dishes, or simply as an accompaniment to sausage boards. Its intense flavor and firm texture make it a gastronomic pleasure that can be enjoyed on any occasion.

CHARACTERISTICS

Breed: Iberian Iberian pigs, origin Extremadura.

Label: Red and white rope. Cular “Ibérico del Brillante” Acorn-fed Salchichón.

Gut: natural.

Healing: 4-6 months.

Weights: 0.8 – 1.2 kg.

Packaging: Vacuum packed piece. Design printed cardboard box of 1 unit.

INGREDIENTS:

Lean Iberian acorn-fed pork, salt, nutmeg, ground and grain pepper, stabilizer E.340, Antioxidant E-331, preservatives E-250, E-252, dextrin, dextrose, lactose and gluten.

NUTRITIONAL VALUE

Average value per 100 gr of the product.

ENERGY VALUE: 441 kcal

PROTEIN: 26.9 g

CARBON HYDRATES: 1.6 G

FATS: 36.3 G