In Villacastín, very cold winters, temperate summers, and mountain air caresses our Salchichón Ibérico de Bellota.
We make it using only the noblest pieces of the Iberian pigs.
These pigs are exclusively fed on acorns from October to February. We marinate the meat with pepper, salt, garlic and country herbs and put into a natural sausage casing. Then it will remain 4 months in our drying cellars.
Full flavour that lingers a long time in the mouth. Hints of pepper and yeast stand out and it reminds us slightly of nuts.
Our Iberian acorn Salchichón Olmeda Orígenes should be served between 17° and 20°. In order to enjoy and taste all the subtleties of this product, it should be cut in very fine slices.