Indulge in the exquisite taste of Brindisa Nitrate Free Spanish Salami Iberico Bellota Salchichon, a gourmet delicacy crafted from acorn-fed Iberian pigs. This premium charcuterie offers a unique, melt-in-your-mouth texture and rich, nutty flavour, perfect for elevating any snack or charcuterie board.
"Ibérico bellota charcuterie is regarded as a gastronommic delicacy. Brindisa's Ibérico Bellota Salchichón is produced in the province of Salamanca by a family business that has been curing Ibérico products there since 1910.Their Ibérico Bellota Salchichón is made from black Iberico pigs, a breed unique to Spain, that spend their lives outdoors on the oak strewn grasslands of the ""dehesa"" of south-western Spain.However, you need to know that not all Ibérico pigs are the same! If the products are called ""bellota"" then they must be made from Ibérico pigs that have spent their last 2-3 months foraging for acorns (bellotas) on the dehesa, eating 7-8kg of these every day, giving the charcuterie made from theses pigs their distinctive sweet, nutty flavours and melting texture.Seasoned simply with salt and black peppercorns, the balance of nutty sweetness and the spiciness of the peppercorns makes a richly flavoured, succulent sausage.Eat it as a delicious snack or as part of a luxurious charcuterie selection."
\Ibrico bellota charcuterie is regarded as a gastronommic delicacy. Brindisa's Ibrico Bellota Salchichn is produced in the province of Salamanca by a family business that has been curing Ibrico products there since 1910. Their Ibrico Bellota Salchichn is made from black Iberico pigs, a breed unique to Spain, that spend their lives outdoors on the oak strewn grasslands of the \dehesa\ of south-western Spain. However, you need to know that not all Ibrico pigs are the same! If the products are called \bellota\ then they must be made from Ibrico pigs that have spent their last 2-3 months foraging for acorns (bellotas) on the dehesa, eating 7-8kg of these every day, giving the charcuterie made from theses pigs their distinctive sweet, nutty flavours and melting texture. Seasoned simply with salt and black peppercorns, the balance of nutty sweetness and the spiciness of the peppercorns makes a richly flavoured, succulent sausage. Eat it as a delicious snack or as part of a luxurious charcuterie selection.\ Product life guaranteed for 1 month. Keep in a cool and dry place. Once opened, keep refrigerated and consume within 5 days. \Ready to serve. Brindisa ibrico bellota salchichn slices are best served at room temperature. Try serving these salchichn slices with Brindisa Salted Marcona Almonds.\ Plastic tray and Sacovitta bag Vacuum packed Spanish pork Made with 158g of pork per 100g of finished product Ready to eat Brindisa C/ Nueva, 3 37770 Guijuelo Salamanca Spain Spain Brindisa Ltd. 9B Weir Road London SW12 0LT Gluten free, lactose free, additive freeProduct information
Country of Origin
Spain
LIFE 1m+
Storage
Preparation and Usage
Package Type
Recycling Information
Plastic film not yet recycled - recycle at your local supermarket
Other Information
Brand
Manufacturer
Country of Packing
Return To Address
Per 100g:
Energy Kj
1850
Energy Kcal
482
Fat g
41.5
(of which
saturates) g
16
Carbohydrates
g
<1
(of which
sugars) g
0.5
Fibre g
Protein g
27
Salt g
3.5
Ingredients
Pork, Salt, Nutmeg, Black pepper,Black peppercorns.
Dietary Information
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