Unlike the large meat producers, who produce salchichones in large volumes and in a standardised way, resulting in identical products, this small artisan factory prioritises quality, producing its salchichones one by one and in a natural way, just as in the olden days.

That is why their Iberian salchichones are all unique and different from each other, highlighting the flavour of yesteryear.

Naturally cured for a minimum of 2 months. Elaborated and matured during the winter months. Selection of the best noble meats from our 100% Iberian breed pigs, stuffed into natural casings. Sweet, appetising and easily digestible flavour.

Format of two vacuum-packed units (500g approximately).