The Iberian dried sausage de bellota is derived from the Iberian pig. It made from lean meat is seasoned before curing process.
It has a length of 30 cm aprox. and it is considered essential in Spanish sausages. In Spain, the salchichón is a typical product. The Salchichon proposed by house Onofre is an excellent product, made with premium Iberian pig and cured naturally, with an estimated time of 3 months in the centenary cellars of this family. Product sale vacuum package for 500 gr. o 1 kilo (approximate weight).
Data sheet
100% Picual variety. 0.5 litre glass bottle. Olive oil available in limited quantities. The olive trees that produce this olive oil are cultivated organically and biodynamically, thus respecting the qualities of the fruit, the tree and the soil of the Castillo de Canena estate. A pure marvel.
Iberian morcón is made with Iberian acorn-fed pork in a similar way to chorizo. It is a thick sausage made from a careful selection of chopped and minced meat.
100% Iberian Bellota ham slicing. Finely hand-cut. Gran Reserva hams derived from carefully selected pigs and cured for 36 months.
The Lomito Ibérico de Bellota is a product made with prey pork and this meat is flavored before being stuffed into casings. It is approximately 20 cm, once finish its curing time. It is tasted in thin slices.
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