Alta Expresión Covap Salchichón Iberico Bellota

Made from the best cuts, removed with a knife, marinated and stuffed into colon casings. Minimum curing time of 5 to 6 months in natural drying houses and cellars.

Lean meat from Iberian pigs, salt, sugar, spices, dextrin, lactic proteins, soya proteins, emulsifiers (E-450, E-451 i), antioxidants (E-300, E-316), stabilizer (E-575), preservatives (E-250, E-252) and colouring (E-120).

Iberian pigs reared on the open range.

Because it has been vacuum packed, the salchichón should be removed from its wrapping 20 minutes before it is to be eaten to allow flavours to develop. Its ideal appearance, colour and consistency are achieved if it is allowed to air for 24 hours.

Once the vacuum seal is broken the product must be removed from its bag. Please store it at between 0 ºC and 5 ºC (32 to 41 ºF).

Minimum 2 months after delivery.