The Story
Acorn-Fed Salchichón Ibérico – Salchichón Ibérico de Bellota
Experience one of Spain’s most celebrated delicacies. This Salchichón Ibérico de Bellota is crafted from the finest cuts of free-range, acorn-fed Iberico pigs, renowned for their rich marbling and exceptional flavor.
Seasoned with nutmeg, black pepper, and white pepper, it offers an elegant, aromatic profile—similar in texture to chorizo but without the pimentón, making it milder, smoother, and beautifully balanced.
During the Montanera season (October–February), Iberico pigs roam freely through Spanish oak forests, doubling their weight on a natural diet of acorns and wild herbs. This unique feeding tradition produces the unmistakable nutty depth and tenderness that define Bellota-grade charcuterie.
Each piece is cured for a minimum of 60 days in La Alberca, a natural reserve and UNESCO World Heritage site known for its perfect climate for traditional Spanish curing.
Beautifully packaged and weighing approximately 1 lb, this half piece is ideal for slicing thin and enjoying with cheeses, crusty bread, olives, or a glass of Spanish red wine.
Ingredients
Pork meat, salt, nutmeg, black pepper, white pepper, dextrin, dextrose, seasoning (potassium nitrate, sodium nitrite, trisodium citrate).
Product Details
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Weight: Approximately 1 lb
-
Curing: Minimum 60 days
-
Origin: Product of Spain
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Acorn-Fed Salchichón Ibérico – Salchichón Ibérico de Bellota
Experience one of Spain’s most celebrated delicacies. This Salchichón Ibérico de Bellota is crafted from the finest cuts of free-range, acorn-fed Iberico pigs, renowned for their rich marbling and exceptional flavor.
Seasoned with nutmeg, black pepper, and white pepper, it offers an elegant, aromatic profile—similar in texture to chorizo but without the pimentón, making it milder, smoother, and beautifully balanced.
During the Montanera season (October–February), Iberico pigs roam freely through Spanish oak forests, doubling their weight on a natural diet of acorns and wild herbs. This unique feeding tradition produces the unmistakable nutty depth and tenderness that define Bellota-grade charcuterie.
Each piece is cured for a minimum of 60 days in La Alberca, a natural reserve and UNESCO World Heritage site known for its perfect climate for traditional Spanish curing.
Beautifully packaged and weighing approximately 1 lb, this half piece is ideal for slicing thin and enjoying with cheeses, crusty bread, olives, or a glass of Spanish red wine.
Ingredients
Pork meat, salt, nutmeg, black pepper, white pepper, dextrin, dextrose, seasoning (potassium nitrate, sodium nitrite, trisodium citrate).
Product Details
-
Weight: Approximately 1 lb
-
Curing: Minimum 60 days
-
Origin: Product of Spain
