Acorn Iberian Salchichón Vela

Our acorn Iberian salchichón vela is elaborated from the same meat and following the same recipe as the salchichón cular, with lean meat from 50% Iberian breed pigs fed on acorns during the ‘montanera’.

Salchichón is seasoned following the traditional recipe of ancestors with the best spices: Garlic, oregano and pepper, and stuffed in natural intestines from the pig. Afterwards it goes through a slow and natural curing process in our natural drying rooms located in Salamanca.

Product presentation: vacuum-packed.

Approximate nutritional information per 100g
Energy value 2008 KJ/ 485 Kcal
Fat 42.1
of which saturated 16.0
Carbohydrate 1.4
of which sugars 0.7
Protein 25.1
Salt 3.7

*All the Iberian products manufactured by Jamones Benito Pérez are certified gluten-free products and are therefore suitable for coeliac.

Keep in the fridge at a temperature between 0ºC and 8ºC.

Whenever you want to eat it, take it out of the fridge, cut the quantity you would like to consume and throw away the plastic bag.

Afterwards, if you wish to consume it slowly, so that the piece does not cure excessively, store the remaining piece in the fridge wrapped in cling film and let the sliced piece to warm up for 1 or 2 hours before consumption.

However, if you are about to consume it in a short time or you prefer the product to cure more, leave it covered with a cloth in a cool, dry place.