The 7 Bellotas® Salami is the result of a fully artisanal preparation where the quality of the Ibérico meat, the balance of spices, and a slow natural curing process give rise to one of the most refined expressions of traditional Spanish charcuterie.
7 BELLOTAS® Salchichón
The 7 Bellotas® Acorn-Fed Ibérico Salchichón represents the ultimate expression of artisanal charcuterie. Crafted exclusively with selected lean meats from free-range Ibérico pigs fed on acorns during the montanera, it preserves all the purity and character of traditional preparation.
Its fine grind, careful selection of natural spices, and slow curing in our natural cellars result in an elegant cured sausage with a smooth texture and a complex aroma that evolves slowly on the palate.
Each piece is crafted following traditional methods, without accelerating curing times, respecting the pace set by nature
| Specification | Details |
|---|---|
| Breed | 100% Iberian Pig (o Iberian Pig si este producto no es 100% de raza) |
| Feeding | Acorns during the Montanera (solo si es correcto para este producto) |
| Origin | Salamanca, Spain |
| Curing | Natural |
| Production | 100% Artisan |
| Ingredients | Iberian pork, sea salt, garlic, black pepper, Sherry wine |
The quality of 7 Bellotas salchichón begins long before its preparation. We select only prime cuts from our Ibérico pigs, raised free-range in the dehesa pasturelands and naturally fed during the montanera.
After a fine grind, the meat is carefully blended with a balanced selection of natural spices that enhance the flavor of the Ibérico pork without overpowering its personality. Subsequently, each piece begins a slow cellar curing process.
Unlike salchichones produced through industrial processes, 7 Bellotas® Salchichón stands out for its clean and refined aromatic profile. Its texture is firm yet juicy, while the spices complement the intensity of the Ibérico meat without dominating it.
Each slice offers a balance of natural sweetness, spiced notes, and the signature aroma provided by the marbling of acorn-fed Ibérico pork.
To appreciate all its gastronomic qualities, we recommend serving the salchichón between 20 and 24 °C (68–75 °F). Sliced thin, it unlocks its full aromatic richness. Ideal paired with artisanal bread, traditional picos (breadsticks), or enjoyed on its own.
Storage: Keep in a cool, dry place. Once opened, keep protected from air exposure and consume preferably within the following weeks.
Acorn-fed Ibérico salchichón comes from free-range Ibérico pigs fed on acorns during the montanera. This diet promotes fat rich in oleic acid, which delivers greater juiciness, aroma, and complexity to the final product.
What spices are in 7 Bellotas Salchichón?Our recipe maintains the balance of tradition. We use a carefully proportioned selection of natural spices to enhance the flavor of the Ibérico meat without disguising its character.
Why does slow curing improve the salchichón?During natural curing, the meat gradually loses moisture, concentrating its aromas and developing a finer, more balanced texture. This process cannot be rushed without compromising the final quality.
Does it contain gluten or lactose?No. 7 Bellotas® Acorn-Fed Ibérico Salchichón is made without gluten and without lactose.
Acheté avec 1/2 jambon Bellota et Chorizo piquant, ce saucisson Ibérique est le meilleur des 3 articles. Il est goûtu, pas trop gras, mais le goût typique Ibérique n'est pas très présent. (Je précise que nous avons une trancheuse Berkel qui coupe extrêmement fin)
El cliente no dejó ningún comentario.
El cliente no dejó ningún comentario.
De klant heeft geen reactie achtergelaten.
El cliente no dejó ningún comentario.
Reference: SDD32
Reference: PICA7
Reference: RE087
Reference: CHL07
Reference: LOS09
Reference: LZ09
Reference: SLE43
Reference: LOM88
Reference: CHE04
Reference: CHL09
Reference: SAL09
Reference: CHL09
Reference: SAL09
Reference: CHE04
Reference: LOM88
Reference: SDD32
The 7 Bellotas® Salami is the result of a fully artisanal preparation where the quality of the Ibérico meat, the balance of spices, and a slow natural curing process give rise to one of the most refined expressions of traditional Spanish charcuterie.
check_circle
check_circle
