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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 MEAT100% Ibérico dry-cured sausage
BREEDPurebred Ibérico pigs
ORIGINAndalucia, Spain
AGINGMinimum of 90 days  
SHELF LIFE12 months
INGREDIENTSIbérico 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.  
APPEARANCECompact texture with a pinkish red color and ample marbling.       
FLAVORSweet and savory, with hints of spices like nutmeg and pepper.  
HISTORYAlta 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. 
HANDLINGStore in a cool, dry place. Trim back casing before sampling.  
SERVINGSSlice thinly and serve at room temperature. A classic addition to a tapas plate, with membrillo, manchego, and marcona almonds.  Perfect for a cheese plate.


Salchichón de Bellota 100% Ibérico - Pre Sliced - 71g (2.5oz)