Joselito Ibérico Bellota Salchichón
Salchichón is the pepper-forward counterpart to chorizo in the Spanish cured meat tradition — made from finely minced pork, seasoned with black pepper and garlic, then cured in natural drying chambers. Joselito's version is made exclusively from 100% bellota Ibérico pork: acorn-fed Ibérico breed raised in the dehesa, the oak woodland pasture of western Spain. The marbling characteristic of bellota pork runs through the mince, giving the salchichón a depth of flavour and tenderness that sets it apart from commercially produced equivalents.
The meat is minced twice for a fine, uniform texture, then cured slowly in natural cellars. The result is a clean, intense flavour — pepper and garlic in balance, with the sweet nuttiness of the acorn-fed fat underlying both.
Origin: Spain
Producer: Joselito
Ingredients: Ibérico bellota pork, sea salt, black pepper, garlic
Allergens: None
Storage: Keep in a cool, dry place. Once opened, wrap in paper and refrigerate. Remove from the refrigerator 30 minutes before serving.
Net: 250g±
Salchichón is the pepper-forward counterpart to chorizo in the Spanish cured meat tradition — made from finely minced pork, seasoned with black pepper and garlic, then cured in natural drying chambers. Joselito's version is made exclusively from 100% bellota Ibérico pork: acorn-fed Ibérico breed raised in the dehesa, the oak woodland pasture of western Spain. The marbling characteristic of bellota pork runs through the mince, giving the salchichón a depth of flavour and tenderness that sets it apart from commercially produced equivalents.
The meat is minced twice for a fine, uniform texture, then cured slowly in natural cellars. The result is a clean, intense flavour — pepper and garlic in balance, with the sweet nuttiness of the acorn-fed fat underlying both.
Origin: Spain
Producer: Joselito
Ingredients: Ibérico bellota pork, sea salt, black pepper, garlic
Allergens: None
Storage: Keep in a cool, dry place. Once opened, wrap in paper and refrigerate. Remove from the refrigerator 30 minutes before serving.
Net: 250g±
Original: $16.24
-70%$16.24
$4.87Description
Salchichón is the pepper-forward counterpart to chorizo in the Spanish cured meat tradition — made from finely minced pork, seasoned with black pepper and garlic, then cured in natural drying chambers. Joselito's version is made exclusively from 100% bellota Ibérico pork: acorn-fed Ibérico breed raised in the dehesa, the oak woodland pasture of western Spain. The marbling characteristic of bellota pork runs through the mince, giving the salchichón a depth of flavour and tenderness that sets it apart from commercially produced equivalents.
The meat is minced twice for a fine, uniform texture, then cured slowly in natural cellars. The result is a clean, intense flavour — pepper and garlic in balance, with the sweet nuttiness of the acorn-fed fat underlying both.
Origin: Spain
Producer: Joselito
Ingredients: Ibérico bellota pork, sea salt, black pepper, garlic
Allergens: None
Storage: Keep in a cool, dry place. Once opened, wrap in paper and refrigerate. Remove from the refrigerator 30 minutes before serving.
Net: 250g±
