Dry-cured iberian pork sausage (4 pcs.)

What does it contain?

This box of gourmet artisan products from Iberian pigs bred in total freedom in their natural habitat, the “dehesa”, includes:

• 1 x Truffled Salchichón (400g)

Intense truffle aroma, with an intense flavour in the mouth, ideal for the most demanding palates for haute cuisine. With a diameter of about three centimetres and a rough exterior, its main characteristic is its weight and small slice format.

• 1 x Acorn-fed Iberian Chorizo (500g)

Intense red colour, soft to the touch and easy to digest. Perfect balance between paprika, spices and salts which gives them unique taste qualities.

• 1 x Acorn-fed Iberian Pork Loin (500g)

Characterised by its high concentration of intermuscular fats which gives it an infinite juiciness and softness. Smooth, sweet, delicate and fine flavour with intracellular and intramuscular fat that melts on the palate waiting to be eaten again and again.

• 1 x Acorn-fed Iberian Salchichón (500g)

Traditional product made from the noble meats of acorn-fed Iberian pigs, free of excess fat and stuffed into natural intestines, thus achieving long curing times. Composition rich in oleic and linoleic acid. Sweet, appetising and easily digestible flavour.

Artisan’s tips

Antonio Jesús recommends tempering the traditional dry-cured pork sausage out of the packaging between one and two hours before tasting. The best way to enjoy the products is to cut them into one-centimetre slices on the bias. “Bias-cut” means that they are not cut completely perpendicular to the piece, but diagonally.

Antonio Jesús, Artisan of La Última Dehesa, recommends for proper preservation:

Keep the traditional dry-cured pork sausage in a cool, dry place away from sunlight and heat sources. Once started, in the summer season, it should be kept cold, between 2 – 5ºc, so that the best characteristics of the dry-cured pork sausage are preserved intact. In winter, you can keep it at room temperature, never in a plastic bag.