Ibérico Cular Salchichón “Sierra de Codex”

Ibérico Cular Salchichón

Our Ibérico Cular Salchichón is made from selected Ibérico pork cuts, minced into the perfect size so that they can profit from the flavors and aromas of the spices used in its traditional preparation. The different textures of the cuts used can be seen upon slicing despite the fact that the mince for Salchichón is much finer than the size used for Chorizo.

Our Salchichón is packed in natural casing (reason for its denomination as cular, which references the natural casing) and rests in our cellars for a period of not less than 70 days. Since the drying sheds and cellars are absolutely natural, the curing period may vary depending on the weather, on occasion lengthening the period until its optimal point of curing is reached.

The Salchichón has a mellow and delicate flavor and aroma and we can undoubtedly state that our Ibérico Cular Salchichón has a loyal legion of followers.

• Curing period + 70 days
• Allergens: Soy and/or derived, Milk and/or derived.