Our Iberian Pork Salchichón Extra fuet is cured using a traditional method. It is notable for its horseshoe shape, in addition to being stuffed in very fine natural casings. This exquisite salchichón is made with the best meat from Ibérico pigs. We season it with salt, paprika and other spices, keeping the recipe the same, and we cure it in our natural drying rooms at an altitude of 1200 metres above sea level in the Sierra de Azálvaro.
| Size | 350-500g |
|---|---|
| Temperature | Chilled |
| Origin | Spain |
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