The Beher Salchichón Cular de Bellota is no ordinary cured sausage — it’s a reflection of Spain’s highest culinary traditions. Made exclusively from 100% Ibérico pigs, a heritage breed found only on the Iberian Peninsula, this salchichón carries the unmistakable depth and complexity that comes from an acorn-rich diet during the montanera season. The pigs roam freely in oak-studded pastures, building both strength and flavor, which translates directly into the marbled richness of the meat.
Unlike chorizo, which is seasoned with paprika, salchichón takes a more subtle path. It is seasoned with garlic, black pepper, and a careful blend of spices that allow the natural character of the Ibérico pork to shine. The curing process is long and meticulous, producing a sausage with a delicate aroma, firm yet silky texture, and a clean, nutty finish that lingers on the palate. Each slice reveals intricate marbling, a hallmark of the acorn-fed Ibérico breed.
Weighing in at around half a kilo (sizes may vary), it’s the perfect size to share at large gatherings. Slice it thin for a charcutería board, pair it with Manchego cheese, or simply enjoy it with crusty bread and a glass of Spanish red wine.
Beher is one of Spain’s most respected producers, renowned for combining centuries-old tradition with uncompromising quality. Their Salchichón Cular de Bellota is the purest expression of that heritage — refined, authentic, and unforgettable.
This is not just salchichón. This is Spain, distilled into every bite.
