The Iberico salchichon is finally here. The taste and texture of Salchichón Ibérico is such that it deserves to be listed among the finest Ibérico 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 is some cases with grated nutmeg and a pinch of coriander.
Ingredients: Ibérico Pork, Salt, Seasoning (Dextrin,Dextrose), Nutmeg, Black Pepper, White Pepper. Beef collagen Casing.
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.
- 1 Fermin Salchichon 7Oz.
- Superb taste and quality of Iberian dry-cured meat