100% Iberian Acorn-Fed Salami (Salchichón) – Natural Curing 5–6 Months (100g)

Elegance in Every Slice. Our 100% Iberian Acorn-fed Salami, known in Spain as Salchichón, is the most delicate and refined of all traditional cured meats. Unlike chorizo, which is dominated by paprika, our salami highlights the pure, nutty sweetness of the premium acorn-fed pork, seasoned only with whole black peppercorns and a touch of sea salt.

Why the Maztin Salami is a Must-Try:

• Pure Acorn-Fed Meat: Made exclusively from 100% Ibérico pigs roaming the Spanish Dehesa, providing a unique melt-in-the-mouth texture.

• Artisanal Patience: Naturally cured for 5–6 months in the fresh mountain air, achieving a complex flavor profile that develops slowly over time.

• Refined Seasoning: A subtle blend of spices that allows the quality of the meat to shine, offering a sophisticated alternative for your charcuterie board.

Tasting Notes:

• Visual: A beautiful mosaic of lean purple-red meat and translucent, creamy fat.

• Aroma: Clean, peppery, and subtly sweet with notes of dried herbs.

• Palate: Incredibly smooth and buttery. The warmth of the black pepper perfectly complements the rich, nutty undertones of the Ibérico pork.

Serving Suggestion: Best enjoyed at room temperature (22°C). Its delicate flavor makes it the perfect partner for mild cheeses, crusty sourdough bread, or a glass of chilled white wine like a Spanish Albariño or a dry Chardonnay.