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Iberian acorn-fed salami sausage - Jamones Eíriz

Name: Iberian acorn-fed salami sausage - Jamones Eíriz
Brand: Jamones Eíriz
SKU: 0020002COR
Price: 13 EUR
Availability: InStock

Reference 0020002COR

Iberian bellota salchichón Eíriz, a premium Spanish cured sausage made from free-range pigs fed on acorns. Naturally cured for 80 to 90 days in Andalusia. Smooth texture, refined and peppery flavor. Available whole or half.

€13.00

Weight (kilo)

500 g
750 g
1 kg

12 in stock

Delivery

Delivery times: 4 to 7 days.

Purchase and payment

We accept credit card payments with Visa, MasterCard, PayPal or bank transfer.

Product quality

All the products in our delicatessen have been tasted and selected by our producers.

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The Iberian bellota salchichón Eíriz is a premium Spanish cured meat made from 100% Iberian pigs raised in the wild and fed exclusively on acorns during the montanera.

Why is this Spanish salchichón exceptional?

Made from acorn-fed Iberian pigs → marbled meat, rich in flavor
Traditional artisanal production
Natural curing without industrial processes
Origin: Andalusia (Sierra de Aracena)

Stuffed in natural casing cular, this salchichón is slowly cured for 80 to 90 days in natural cellars with open ventilation. This process ensures even maturation and optimal flavor development.

Taste and texture

Texture: smooth and slightly firm
Flavor: balanced, elegant, dominated by black pepper
Aromas: notes of dried fruits, hazelnut, cured meat

How to enjoy salchichón?

Ideal serving temperature: 20°C
Serve in thin slices
Perfect for tapas, appetizers or charcuterie boards
Perfect pairing: Spanish red wines (Rioja, Ribera del Duero)

Iberian bellota salchichón - Spanish cured sausage - 2026

Ingredients

Pork meat, salt, sugars (glucose syrup, sugar, dextrose), spices, dextrin, stabilizers (E-451, E-450), antioxidant (E-316), lactic ferments, preservative (E-252), colorant (E-120). Natural casing (cular).

What is Iberian bellota salchichón?

Iberian bellota salchichón is a premium Spanish cured sausage made from free-range Iberian pigs fed on acorns. It is known for its smooth texture and refined flavor, with dominant notes of black pepper.

What is the difference between salchichón and chorizo?

Salchichón is mainly seasoned with black pepper, while chorizo contains paprika, giving it a red color and a more smoky flavor. Salchichón has a milder and more balanced taste profile.

How should Iberian salchichón be stored?

Iberian salchichón should be kept in a cool, dry place. Once opened, it is recommended to store it in the refrigerator and take it out 30 minutes before serving to fully enjoy its flavors.