Acorn-fed Iberian Salchichon.
Origin Guijuelo, Salamanca.
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Salchichón is the mixture of minced meats, from only the fine pork pieces, prepared with sea salt, pepper, and garlic, mixed and cased in intestines, which has passed through a maturing-drying process, that ensures it is very stable and has a characteristic aroma and flavour.
When cut it is characterised by an extra-fine mince and bright colouring, belonging to the infiltration of fat in the muscles of a free-range pig.
This Joselito sausage has an intense aroma, a meaty and juicy texture and a great balance between fat, lean meat and the perfect touch of pepper and garlic.
Guijuelo. Salamanca (Spain)
Iberian Bellota. Made with noble pieces
Garlic, Lean meat of iberian pig, Pepper, Sea salt
Gluten Free, Lactose Free
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José Luis Romero Herves (Jamonería José Luis Romero) has received a grant from the Junta de Andalucía, through the Consejería de Transformación Económica, Industria, Conocimiento y Universidades and the European Union under the European Regional Development Fund (ERDF) for the installation of two bactericidal/germicidal units and the extension of lighting, which aims to improve the efficiency, appearance and safety of its physical space and achieve a more competitive company.
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