Arturo Sánchez Salchichón Ibérico (100gr)
Origin – Guijuelo, Spain
- Minimum 4 months natural curing process
- Free-range Ibérico pigs fed on acorns and cereals
It is made with premium meats, which is stuffed by hand into a natural casing.
After that, it is smoked in hold-oak wood fire and naturally dried in cellars in Guijuelo for at least 4 months.
Its taste is defined by tradition, instantly recognisable, elegant, authentic, and has a strong personality.