Salchichón de Bellota 100% Ibérico - Pre Sliced - 71g (2.5oz)
1899
Salchichón de Bellota 100% Ibérico - Pre Sliced - 71g (2.5oz)
1899
- Description
- Details
Salchichón is similar to Chorizo, but has a milder flavor, since no paprika has been added. The flavor of the Ibérico pork shines through for a real treat.
| TYPE MEAT | 100% Ibérico dry-cured sausage |
| BREED | Purebred Ibérico pigs |
| ORIGIN | Andalucia, Spain |
| AGING | Minimum of 90 days |
| SHELF LIFE | 12 months |
| INGREDIENTS | Ibérico pork meat, salt, less than 1% of: spices, lactose, sucrose, dextrose, milk and soy isolated proteins, acorbic acid, sodium ascorbate, sodium phosphates, dextrin, sodium nitrite, potassium nitrate, carminic acid. Natural casing. |
| APPEARANCE | Compact texture with a pinkish red color and ample marbling. |
| FLAVOR | Sweet and savory, with hints of spices like nutmeg and pepper. |
| HISTORY | Alta Expresión designates the highest grade of Ibérico meats available. To create this salchichon (salami), coarsely chopped Ibérico pork meat is mixed with pork fat and spices and prepared in natural casing to create a deeply savory, satisfying treat. Ibérico pigs roam on almost one million acres of Dehesa (oak forest) in the Valle de Los Pedroches in the province of Cordoba in Andalucia, Spain. Each pig has almost 2 acres to itself and feasts on acorns from Encina Oak trees, which are considered to be the sweetest in Spain. All Alta Expresión products are de Bellota 100% Ibérico, which means the 100% purebred Ibérico pigs finish their lives eating acorns until they reach the correct weight for slaughter (min 3-4 months). The fat in the meat is high in oleic acid and Omega-3 fatty acids, both thought to help decrease bad cholesterol. |
| HANDLING | Store in a cool, dry place. Trim back casing before sampling. |
| SERVINGS | Slice thinly and serve at room temperature. A classic addition to a tapas plate, with membrillo, manchego, and marcona almonds. Perfect for a cheese plate. |