Salchichón Ibérico

This is a crowd-pleaser cured sausage from the world-renowned Ibérico breed of pigs, seasoned with nutmeg, black and white pepper! Cured for 40 days in La Alberca Spain to succulent perfection.  What a great accompaniment to your charcuterie board! Pairs well with Sauvignon Blanc, Tempranillo Rose, hoppy beer and sheep’s milk cheese! Ibérico Pork - Net weight 2 oz Pork meat, salt, nutmeg, black pepper, white pepper, seasoning (dextrin, dextrose, potassium nitrate, sodium nitrite, trisodium citrate). What Makes Ibérico Pigs Special? Iberian pigs are often referred to as olives on legs. The acorns provide a nuttiness that makes it stand out from other foods. The best way to describe it is similar to olive oil mixed with a nutty taste. Perhaps a little salt to season, but nothing more should be added to not lose the unique taste.  The meat is soft - considered to have a velvety texture that easily melts in the mouth due to its fat content. The fat content doesn't equal unhealthy meat. In