Dehesa Sierra San Pedro
cured Pork Tissue Iberian, seasoned with black pepper in grain. Curing slow and marble texture.
Iberian Salchichon from acorn with origin in Dehesa from Extremadura, traceable by lot IBE-26047.
To enjoy it even more
From the template. The producer has not written this part yet, so we show the general text for this type of product.
The white fleets that are seen when cutting the salchichon are pieces of fat spread over the whole mass of the sausage.
The salchichon is usually thicker than the chorizo, so its interior takes longer to lose moisture during the curing.
Serve it in fine and cold slices, as an appetizer or to accompany a good piece of bread.
It wraps the salchichon well and keeps it in the fridge, and cut it shortly before serving it so it does not reset.
Meet the producer
Extensive livestock farming among holm oaks, with cattle, Iberian pigs and lamb, in batches carrying traceable information.
Photos and videos
Traceable technical record
La huella se envió como transacción firmada al contrato Besu configurado. El hash público permite reconciliar la versión publicada con la cadena privada.
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Contact
For questions about published products, visits, or submitted origin information.
Visibility sheet
Extensive handling, recorded feed and visible data to make the consumer understand each piece.
