Brindisa Iglesias Spanish Charcuterie Selection 200g

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Iglesias, based in the famous Ibérico ham curing town of Guijuelo in Salamanca, bring the the same care and attention to their white pig products as they do to their Ibérico ones. Their ready to eat charcuterie selection consists of the lean and moist tenderloin, coated in garlic, paprika and oregano before being cured; sliced salchichón, the Spanish equivalent of salami, simply seasoned with salt and black pepper; and the smoky and spicy chorizo with its well balanced flavours.Just let it come up to room temperature, lay it out on a plate, slice some good bread and open up a bottle of red Rioja wine then sit back, close your eyes and get transported to sunny Spain.