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This sliced salchichon is made from the meat of iberico pigs that spent 10-12 weeks fattening on acorns on the dehesa of Extremadura.
This salchichon (equivalent to an Italian salami) is simply seasoned with salt and black pepper, allowing the rich flavours of the acorn fed pork to come clearly through.
This product has been awarded with 1 star in the Great Taste Awards 2016. The judges' comments were:
"Lovely fatty sheen to the meat. Sweet aromas with a slight pepperiness. The sausage has a good mild porky flavour with sweetness from the fat. Pepper seasoning is well observed."
Spanish pork, salt, nutmeg, black pepper, black peppercorns.
STORAGE & CARE: Keep refrigerated below 5°C. Once opened consume within 5 days. Serve at room temperature.
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