Made with picked bits of 100% Iberian acorn-fed pork, It has a marbled appearance, although lean, and a red-purple colour.

 

Seasoned with grounded black pepper and whole peppercorns, and hint of grated nutmeg, creates a unique flavour of this Spanish delicatessen.

 

A drying period of three to five months is the perfect timing to acomplish its particular aroma and flavour.

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Sausage "Salchichon" 100% Iberian Acorn-fed (250g app)

RM53.50Price

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