Sliced Iberian Bellota Salchichón (80g)

Animal: Iberico bellota (acorn) pig.
Weight: 80g.
Curing: Minimum of 4 months in natural drying sheds.
Origen: Extremadura.
Definition: What is known as Salchichon (cured acorn-fed Iberico pork sausage) is the mix of minced pork, seasoned with sea salt, black pepper, and garlic, mixed and packed in pig intestines, and that has gone through a curing process of maturing and drying that results in good stability both in the characteristic smell and flavour.
Food: Acorns in period of fattening “montanera” and native grasses.
Ingredients: Acorn-fed Iberico Pork, pepper, salt, garlic.

Gluten and lactose free.

Tasting: The Salchichon carving has to be in thin slices so they dissolve in the mouth, where they produce an explosion of flavours and aromas, full of nuance. Intense aroma, with fleshy and juicy texture, and the perfect amount of pepper and garlic. It is characterized by a brilliant coloration of the marbling of fat in the muscles of the pigs raised in freedom.
Presentation: We send you the packets of vacuum packed sliced Salchichón presented in thin slices so they dissolve in the mouth, where they produce an explosion of flavours and aromas, full of nuance.
The Salchichón comes presented in a stylish box that gives a touch of exclusivity, and that provides a wonderful view of the product. Perfect for special occasions with a special person.
Consumption: A plate of Iberico Bellota Salchichón is a too sensitive and exquisite delight to just consume it in any place, in any way.
We must bear in mind that the ideal temperature to enjoy, in its authentic taste and texture, a portion of Iberico Bellota Salchichón must be between 20 and 22 °. This is the ideal temperature for the Salchichón to sweat. If the temperature is higher, the Salchichón will not have the flavour that it should have… and, if it is lower, the oleic oils will not be liquid and therefore not will boost the flavour in the same way.
Our recommendation is that the Iberico Bellota Salchichón should reach room-temperature naturally and gradually. This way you can enjoy more of its flavors and aromas.
1.Leave the pack out of the refrigerator for several hours so it is at room temperature; we at Jamón Appétit recommend taking it outside the refrigerator the night before consumption. If the ambient temperature is very low, you can use a stream of lukewarm water, that doesn´t feel hot, applied to the back of the packet.
2. Open the packet and leave it open for 15 minutes. In this way, the Iberico Bellota Salchichón will breathe.
3. Use a pair of scissors to cut the plastic container where the sliced product is packaged, cutting all around the edge of the packet.
4. Place directly on the plate and serve between 20 and 22 °C
5. Leave a maximum of 5 minutes before serving. In the bag and the product will be a liquid fat, a clear signal that it is ready to eat.
Conservation: Keep refrigerated at less than 7°C
Expiry: The best-before date of vacuum-packed products is 8-10 months.