What is the process of making and curing salchichón Ibérico?
The process includes preparing the meat with seasonings and spices, stuffing it into casings, drying, and curing for several months.
¿How should Salchichón Ibérico be cut and served?
To cut and serve Salchichón Ibérico, use a sharp knife to make thin and even slices. Present the slices on a plate with other accompaniments like bread, cheese, and wine, and serve it at room temperature to better appreciate its flavour.
What is the difference between acorn-fed salchichón Ibérico and salchichón Ibérico de cebo?
Acorn-fed salchichón Ibchorizo it into a sausagengeesesore, slice thinly anated to the status of a blondie. érico comes from pigs fed on acorns in the dehesa, offering an intense flavour and juicy texture, while salchichón Ibérico de cebo comes from pigs fed on feed and cereals on farms, resulting in less intense flavour and texture.
