Iberian Salchichon extra

The Iberian Salchichon Extra is obtained from Iberian pigs reared on livestock farms in Ledesma and Arribes del Duero.

This Iberian Salchichon Extra is the result of careful breeding of Iberian pigs with a diet based on wild herbs and acorns, which gives it its unique flavour and texture.

The smell and flavour of Puente Robles Iberian sausages and cured meats are so characteristic and unique thanks to their curing in the pure air and shade provided by the Arribes del Duero.

Made from Iberian pork meat and fat, minced and added with salt and other natural spices, seasonings and authorised additives, kneaded and stuffed in Cular casing, which has undergone a maturation-drying process, which ensures good stability, as well as an excellent smell and flavour.

Taste the excellence of Iberian ham in every mouthful.

Meat product.

Consumption

To enjoy the full flavour of the Iberian Salchichon Extra, we recommend consuming it at approximately 24°C.

If it is packaged, we recommend removing it from its packaging and leaving it at room temperature for 30 minutes before serving. If it has been kept refrigerated, this time can be increased to 2 hours.

Best before: 13 months

Storage

Whole pieces: store in a dry place, in low light and out of direct sunlight, and at an ambient temperature of 16°C -25°C.

Cut or sliced sausage: store in a cool place between 4-10°C. When ready to eat, leave to cool for 10 minutes.

Feeding

Herbs, natural plants and acorns.

Curing time

Cured for 3 months in the shade of the Arribes del Duero.