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Narrow 3-month curing salchichón elaborated in a 100% natural way. The Iberian sausage is made from lean meats of the highest quality, pepper and contains no artificial additives. Our sausage is stuffed in natural pork tripe and cured in natural dryers.
It is not necessary to have special precautions to preserve this Iberian sausage, it will not last long. However, we recommend that you keep it in a cool, dry place without much light. If you keep it in the refrigerator, remove it 15 minutes before consuming it so that it does not lose any organoleptic characteristic.
Uses and cutting
To make the best use of it and to make it look even better on the plate, cut the sausage obliquely so that longer and more attractive slices are produced that are consumed at least two bites.
Buy a good bread, sit in good company and finish the sausage hand in hand.