Ibérico Bellota Salchichón Extra Campaña – Whole Piece

A whole acorn-fed Ibérico salchichón made with presa, seasoned with pepper. Choose your piece and pay for its exact weight.

At a glance

• Meat: acorn-fed Ibérico pork, including presa
• Grade: Extra · Campaña
• Seasoning: pepper and spices
• Curing: about 90 days
• Format: whole piece (caña), 0.9 to 1.4 kg
• Price: by exact weight, per-kilo price shown with each piece
• Allergens: contains milk; gluten-free according to the producer
• Keeps: 12 months unopened, refrigerated

Salchichón is seasoned with pepper instead of paprika, which lets the pork speak for itself. Here the pork is acorn-fed Ibérico and includes presa, a prized cut from where the shoulder meets the loin. Its fat is soft and faintly sweet and gives every slice a glossy, marbled look.

Aljomar stuffs it into a long, straight casing, the caña, and cures it for about 90 days in Guijuelo. Slice it thin and give it a few minutes at room temperature: the richness of the meat comes first, the pepper last.

Serve & share

Put it on the board next to the chorizo and let people slice their own. Wrapped in paper with a ribbon, it is an easy gift for anyone who loves Spain.