Iberian Ham & Charcuterie
100% Iberian Acorn-Fed Salchichón Cular “Pata Negra” – Whole Piece
Whole Piece – Maturation: approximately 120 days
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Behind the flavour.
100% IBERIAN ACORN-FED “PATA NEGRA” SALCHICHÓN – CULAR
The 100% Iberian Acorn-Fed “Pata Negra” Salchichón, known in Spain as Salchichón Ibérico de Bellota, is a classic specialty of Spanish charcuterie, made with carefully selected 100% Iberian pork and slowly cured in the characteristic natural cular casing.
The Bellota designation identifies the highest category, associated with an acorn-based diet during the final stage of rearing. Slow curing allows the aromas to develop gradually, resulting in a salchichón with a firm yet delicate texture, intense aromas, subtle spice notes and a balanced, lingering flavour.
Presented as a whole piece, it is ideal for slicing just before serving, allowing the distinctive qualities of Iberian pork to be fully appreciated. A refined specialty for premium charcuterie boards, tastings and sophisticated gastronomic pairings.
Whole piece
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