JOSELITO Salchichon Iberico sliced 4 x 70 g Pack
Made from the best cuts, removed with a knife, marinated and stuffed into colon casings. Minimum curing time of 5 to 6 months in natural drying houses and cellars.IngredientsLean meat from bellota-grade Iberian pigs, pepper, salt and garlic.
Intense aroma, plump, juicy texture, good balance between lean meat and fat and just the right touch of natural pepper and garlic.
Storage: Because it has been vacuum packed, the salchichón should be removed from its wrapping 20 minutes before it is to be eaten to allow flavours to develop. Its ideal appearance, colour and consistency are achieved if it is allowed to air for 24 hours.
Once the vacuum seal is broken the product must be removed from its bag. Please store it at between 0 ºC and 5 ºC (32 to 41 ºF).
Worldwide shipping included