Elaborated with the finest parts of the Iberian pig, Castro y González’s Salchichón presents an intense aroma, a succulent and fleshy texture as well as a great balance among fat, pork lean and black pepper
ORIGIN: Guijuelo (Salamanca). INGREDIENTS: Iberian pork meats and fats, salt, sugars. flavour enhancer, spices, preservatives, antioxidant. CURING PROCESS: 3 months
To be served in thin slices, this way they get melted into the palate with intense aroma and flavour.
Between 23ºC and 25ºC or keep refrigerated if it is vacuum-sealed.