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Acorn-fed Iberico Salchichón

Slow cure for at least 3 months in natural cellar to achieve the best aroma and flavour. Pieces from iberico, specifically, pigs from Extremadura specially selected, reared and fed in the open using acorn and grass.Salchichón is a mixture of minced meats, coming from only the fine pieces of pork, seasoned with sea salt, pepper and garlic, mixed and cased in intestines, which has passed through a maturing-drying process, characterised by its great balance between fat, lean meat and the characteristic aroma and flavour. 
For more than sixty years we have elaborated with care and passion high quality hams and sausages that continue to heal naturally in the drying room used by the founder himself, corresponding to the first generation of Los Hernández who dedicated himself with care and wisdom to the elaboration of this gastronomic gem. In this sense, our products continue to be as traditional as in the past even though we have introduced new technological or logistical advances into the processes. 60 years give to have the right recipes for unique hams and sausages that represent the traditional essence in Los Hernández. We currently produce thousands of hams, shipping our products both nationally and internationally. And it is that, throughout all these years, we have been able to appreciate all the notes of this delicious product. It is on the palate where all the nuances are triggered, with an explosion of flavors as a result of the naturalness of the salting process and drying, all in a favorable environment and with some environmental elements that generate a perfect combination. With more than 60 years dedicated to the world of ham production and 3 generations, the Hernandez family dedicates all its time to taking care of the complex process that a piece of Iberian ham or sausage requires.