Hand-cut sliced acorn-fed ibérico salchichón Don Agustín

6.00 € 100 gr 60 €/gr
Min. order of 5 units
6 € (VAT included)
This hand-cut sliced acorn-fed ibérico salchichón from Don Agustín is made from superior selected cuts of Ibérico pork and seasoned according to recipes handed down through generations of master pork butchers. Natural pepper forms a part of the blend of spices used, and the Salchichón is hung in warehouses in the traditional manner for a slow and deliberate cure. It's part of a limited production run that begins with the very finest acorn-fed Ibérico pork and, via a slow, traditional artisanal process, ends with a true jewel of Spanish gourmet food. In Spanish, this product is called, "Salchichón Extra Ibérico bellota Don Agustín loncheado cortado a mano."
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Don Agustín, Guijuelo's acme of Ibérico, is a limited production line offering premium products from the finest selection of acorn-fed Ibérico animals. Only those which meet Don Agustín's standards of excellence are chosen. Don Agustín products receive an extremely slow and careful cure, so you know you'll be getting a true taste of tradition - a gastronomic jewel and the pinnacle of Ibérico cuisine.
Presentation : Sliced
Category : Salchichón
Breed : Iberian
Food / Category : Acorn-fed
Elaboration : "Acorn-fed" refers to animals that have lived during the pre-slaughter, or "finishing" period, free range in meadows and mountain pastures. These animals have fed only on the foods naturally available to them in wild pasture: acorns, grass and herbs, and roots. This ensures that the meat is of the highest quality, richly flavoured with acorns.
Origin : Castilla y León
Curation time : 36 months
Format : Cut into slices of 100g, this Salchichón is supplied vacuum-packed for freshness in a presentation case.
Storage : You should store this Salchichón in the refrigerator and once it's opened, place it in a rigid plastic container to protect it.
Consumption : Consume within one year of purchase, and once it's opened, eat it within one month to enjoy it at its best.
Cutting guide:

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