Salchichón de Cebo 50% Ibérico Loncheado | 50% Ibérico Sliced Dry Cured Sausage Grain-fed

Experience the exquisite 50% Ibérico Salchichón, thinly machine-sliced and handcrafted by Fermín’s artisans in La Alberca (Salamanca, Spain). Made from select cuts of 50% Ibérico–50% Duroc pigs raised on a natural cereal-based diet, it offers a subtly complex flavor with hints of black and white pepper and nutmeg.

Carefully reared for leaner, more accessible charcuterie without sacrificing quality, these crossbred pigs deliver fine marbling and rich taste. Cured naturally for at least 40 days in traditional cellars over 1,100 meters high in the UNESCO-protected Las Batuecas - Sierra de Francia, this salchichón develops depth, character, and exceptional texture.

• Colour: Deep reddish-pink with well-distributed marbling.
• Texture: Firm yet tender, finely textured.
• Taste: Mild and nuanced, with warm spice notes and a gentle, aromatic finish.

Gastronomic Recommendations:
Slice thinly and serve at room temperature. Perfect for everyday enjoyment, on artisan bread, paired with mild cheeses, or as part of a traditional Spanish charcuterie board.

Nutritional Value (per 100g):

• Energy: 1777 kJ (425 kcal)
• Fat: 36g (of which saturated: 14g)
• Carbohydrates: 0g
• Protein: 24g
• Salt: 4,4g

Vacuum-sealed for freshness. Once opened, keep refrigerated and consume within a few weeks to enjoy optimal flavor and texture.

This authentic Fermín product combines traditional Iberian curing techniques with a unique natural environment and the practicality of a crossbred pig, offering a delicious, approachable taste of Spanish gastronomy for daily enjoyment.

The Ibérico products are shipped directly from the Fermín storage room in Spain to preserve their quality until the moment of consumption. Delivery can take up to 10 days.