Acorn-Fed Ibérico Salchichón

From the noblest cuts of Ibérico pigs, Olmeda Orígenes selects the finest Ibérico Salchichón to bring to your table and impress your guests with its delicious, long-lasting flavour.
In Villacastín, cold winters, mild summers, and mountain air gently caress our exceptional Ibérico Salchichón. A thin slice of this salchichón will have anyone coming back for more, enchanted by its unique flavour with a slight hint of nuts. These pigs are fed exclusively on acorns from October to February, and the finest cuts are seasoned with pepper, salt, garlic, and wild herbs—always in perfect balance. Finally, it is air-cured for four months, resulting in an extraordinary Ibérico salchichón whose flavour lingers on the palate.