Ibérico Salchichón – Sliced 100 g

Ibérico salchichón, seasoned with pepper instead of paprika, so the pork itself does the talking.

At a glance

• Meat: Ibérico pork
• Seasoning: pepper and spices, no paprika
• Made in: Guijuelo (Salamanca), by Jamones Aljomar
• Pack: 100 g, sliced
• Allergens: contains milk; gluten-free according to the producer
• Keeps: 12 months unopened, refrigerated

Where chorizo leans on paprika, salchichón is seasoned with pepper and spices. It is paler and more delicate, and the flavour of the Ibérico pork comes forward.

The Ibérico fat gives each slice a glossy, marbled look and a soft finish, with the pepper arriving at the very end. Cured slowly in Guijuelo, it is firm enough to slice thin and supple enough to melt on the tongue.

Serve & share

Serve at 20 to 24 °C next to chorizo, a mature sheep's cheese and crisp breadsticks. A dry white wine or a cold beer suits it well.