An exclusive, artisan Iberian sausage made from the amazing black Ibérico pigs and ready sliced to the perfect thickness!
The Salchichón Ibérico is seasoned with herbs and black pepper (no paprika) then cured in the mountain air for 2 months. The emphasis is on the rich and vivid flavours of this outstanding meat.
Serve on its own with a glass of wine. It is delicious as part of a cured meat platter or with other tapas. Try it in a salad, pasta or on sandwiches.
Produced by expert artisans at Ibedul www.ibedul.com/index.html