100% Ibérico de Bellota salchichón is a refined expression of Spanish cured meat, prized for its subtlety and balance. Made exclusively from 100% Ibérico pigs raised in the dehesa, the oak forests of southwestern Spain, it reflects a unique way of life. During the montanera season, the pigs roam freely, feeding on acorns, grasses, and wild herbs, a natural diet that gives the meat its exceptional flavour and the fat its silky, aromatic quality.
Unlike chorizo, salchichón is seasoned without paprika. Instead, the focus is on the purity of the pork, enhanced with black pepper, garlic, and sea salt. This restrained seasoning allows the character of the bellota-fed Ibérico meat to take centre stage. The high level of intramuscular fat ensures a tender, supple texture that melts gently on the palate.
The curing process is slow and carefully controlled, giving time for the flavours to develop naturally. The result is a salchichón with delicate aromas, notes of cured meat, nuts, and gentle spice, and a long, clean finish.
This is a charcutería classic that rewards simplicity. Slice it thin, serve at room temperature, and enjoy it on its own or with good bread and a glass of Spanish wine.
