MARCIAL IBÉRICO CHORIZO & SALCHICHÓN
RECIPE & NATURAL CURING
Our Acorn-fed Ibérico Chorizo and Acorn-fed Ibérico Salchichón stand out for the perfect balance between coarse mincing, traditional seasoning and slow natural curing, allowing every flavour to develop to its fullest expression.
MARCIAL ACORN-FED IBÉRICO CHORIZO
A timeless Spanish classic, Marcial Acorn-fed Ibérico Chorizo is made from coarsely minced lean meat seasoned with natural ingredients: salt, La Vera paprika, oregano and garlic, before being stuffed into natural casings.
After a natural curing period of no less than three months, it reaches its optimum point, ready to be enjoyed on its own or in a sandwich.
MARCIAL ACORN-FED IBÉRICO SALCHICHÓN
Marcial Acorn-fed Ibérico Salchichón is a traditional Ibérico pig cured sausage made from a carefully balanced combination of lean meat and natural spices, before being slowly cured in the cold, dry mountain air of Guijuelo.
Its distinctive flavour and refined, delicate aroma clearly set it apart from other cured sausages.
AVAILABLE FORMATS IBÉRICO CHORIZO & SALCHICHÓN
WHOLE PIECES
Whole pieces, vacuum-packed to preserve all their qualities.Their aroma, texture and optimum curing remain perfectly intact.
HALF PIECES
A practical format that preserves the essence of the product while adapting to different consumption needs.
MACHINE-SLICED
Thinly sliced and ready to eat. Carefully presented to ensure consistency and allow its full flavour and nuances to be fully appreciated. Packaged in a protective atmosphere.
