No added color or artificial ingredients. Minimally processed. To fully enjoy the aroma and flavor, keep open in a dry, cool place for 24 h. Refrigerate after opening.
We use an old recipe from Extremadura , mixing wine, garlic and black pepper with some select marbled pork cuts to attain the subtle flavor of Salchichon. It is the same length and width as Imperial Chorizo, so it also needs five weeks in our drying rooms to complete the process. Try a Salchichon sandwich with grated fresh tomatoes and extra virgin olive oil on a toasted baguette and let us know what you think!