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Spain península free shipping for order over 100 € Our Iberian sausages from Salamanca, both the acorn Iberian chorizo and the acorn Iberian salchichón, are elaborated following a risorously selection of the best lean meat of the acorn-fed Iberian pigs.
Marinated, stuffed and naturally cured. All these makes our Iberian sausages different and exclusive. Unique flavour, traditional flavour, handcrafted flavour. Learn about the differences between our salchichón and chorizo cular or vela.
The air and climate of the Sierra de Francia (Salamanca), together with the careful selection of the most selected lean meat from the Iberian pig and the traditional production process that has been carried out in our facilities for over 50 years, allows us to offer the highest quality sausages at a very competitive price online.
Chorizo cular
Acorn Iberian chorizo made from the lean meat of 50% Iberian pigs fed on acorns during the "montanera" period, completing this diet with grass and natural pasture during the rest of the year. Raised in freedom in the best holm oak pastures. Chorizo sausage is seasoned following our traditional recipe with paprika, stuffed in natural intestines from the pig, going through a slow and natural curing process. High quality product, creamy and light in mouth.
Salchichón cular
Our acorn Iberian salchichón is made from the best lean meat as our acorn Iberian chorizo, previously described, of acorn-fed Iberian pigs raised in freedom. In addition, the salchichón is seasoned with the best spices: Garlic, oregano and pepper, and stuffed in natural intestines from the pig, going through a slow and natural curing process.
Chorizo de vela
Our chorizo de vela is elaborated from the same meat and following the same recipe as the chorizo cular. Unlike the latter, the Iberian chorizo de vela is stuffed in a fiber casing of a smaller width than that of the chorizo cular.
Salchichón de vela
Our salchichón de vela is elaborated from the same meat and following the same recipe as the salchichón cular. Unlike the latter, the Iberian salchichón de vela is stuffed in a fiber casing of a smaller width than that of the salchichón cular.
