Slices of Sausage Salchichón by Julian Martin (80g)
Curing Time: 3 months
Cured for approximately 3 months and due to a subtle combination of garlic, pepper and natural spices, its perfect balance transmits smoothness and sophistication, turning the experience of tasting it into a pleasure.
Cured sausage, made with a mix of Iberico meat and fat, salt, and spices, kneaded and stuffed into a natural casing. The product follows a dry curing and maturation process, which ensures its stability, and also its characteristic flavor and aroma.