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Brindisa Nitrate Free Spanish Salami Iberico Bellota Salchichon Slices 100g
One of the world's great salamis. These Great Taste Award winners are made with all natural ingredients - just free-range ibérico pork, salt, a hint of nutmeg and black peppercorns.
The ibérico pigs whose diet includes foraged acorns (""bellotas"") produce the very finest hams and charcuterie.
Brindisa ibérico bellota salchichónes (salamis) are made by artisan ham and charcuterie makers Castro y Gonzalez, curers of ibérico hams in Salamanca, western Spain since 1910.
The Ibérico pig - native to Spain and Portugal - is very a special breed and quite distinct from the standard European pigs.
Our ibérico salchichónes are made from free-range Ibérico pigs. They feed on acorns and wild grasses in their natural habitat, the oak tree and grassland ""dehesas"" of south-west Spain.
Castro y Gonzalez slowly cure our ibérico bellota salchichónes for a full 3 months, giving them rich, deep flavours and aromas.
Brand
Brindisa
Storage
Keep refrigerated below 5°C
Preparation and Usage
Ready to serve. Brindisa ibérico bellota salchichón slices are best served at room temperature.
Try serving these salchichón slices with Brindisa Salted Marcona Almonds.
Country of Origin
| Spain |
Packed In
Spain
Manufacturer
C/ Nueva, 3
37770 Guijuelo
Salamanca
Spain
Return To Address
Brindisa Ltd.
9B Weir Road
London SW12 0LT
Package Type
Plastic
Recycling Information
Other Information
Vacuum packed
Spanish pork
Made with 158g of pork per 100g of finished product
Ready to eat
Ingredients
| Pork, Salt, Nutmeg, Black pepper, Black peppercorns |
Dietary Information
Free from GMO
Free from artificial colours
Nutritional Data
| Per 100g: | |
| Energy Kj | 2076 |
| Energy Kcal | 496 |
| Fat g | 41.5 |
| (of which saturates) g | 16 |
| Carbohydrates g | <1 |
| (of which sugars) g | 0.5 |
| Fibre g | |
| Protein g | 27 |
| Salt g | 3.5 |