Arturo Sánchez Salchichon Ibérico de Bellota 50G

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. 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. The best partner to the acorn-fed ibérico salchichón with good quality crusty bread and a fine wine such as Lurton Tempranillo from Toro.