Arturo Sánchez Salchichón Ibérico De Bellota - 80g
WHAT IS SALCHICHÓN IBÉRICO?
Taste one of Spain’s finest cured sausages when you slice into this Salchichón Ibérico by Arturo Sánchez.
Made from acorn-fed, free-range pork blended with black peppercorns and cured for a minimum of 4 months in a natural casing in the fresh mountain air of Guijuelo. Savour thin slices of this tasty, cured sausage with a glass of fine wine.
This classic Spanish sausage comes ready sliced in an attractive presentation pack and makes for a special gift for the Spanish food aficionado. A superb sausage that is succulent, with incredibly soft texture thanks to the lean pork cuts used to make it.
Ibérico charcuterie can only come from black pigs of the Iberian breed. This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibres. The fat is what produces the typical white streaks that make its hams so special and bring the legendary flavour. The presence of this fat, when used to create chorizo adds a special dimension to the flavour – something that must be tried! The acorn-fed richness runs through the sausage, creating that classic rich nutty flavour that you can only get from the Dehesas of Spain. The sausages are also hand filled to ensure that this wonderful tradition of producing Salchichón is kept alive.
Salchichón Ibérico is seasoned with whole peppercorns, not the smoked paprika used for chorizo. Without the smokiness, the rich Ibérico flavour shines through. Each bite literally melts in your mouth.
HOW TO SERVE SALCHICHÓN IBÉRICO?
Salchichón Ibérico should be ideally served at a temperature of around 20 degrees Celsius. The reason behind this, is because the salchichón contains oleic acid which is activated when the salchichón reaches a temperature of 15 degrees celsius or more. This acid breaks the meat cells making the meat shine and sweat, releasing the full aromas and flavours of the salchichón ibérico.
To serve Arturo Sanchez Salchichón Ibérico de Bellota, open the pack and allow the sliced sausage to breathe for 30 minutes, just like a bottle good wine. Serve on a warm plate so the ham reaches the ideal serving temperature, and the oleic acid gets activated.
Tip – you can run the pack under hot water for a few minutes, pat dry with a towel and lay the slices of salchichón spreading them evenly.