Flavour & character

Aroma A rich and enticing bouquet. Immediately recognisable are the sparkling notes of black pepper and matured meat, beautifully complemented by aromas of field herbs, a hint acorns and the characteristic, pure nose of the nature that the nose pleasantly stimulates.

Flavour The mouthfeel is smooth, meaty and extremely balanced. On the palate, layers of mild umami and a lively, oil-like sweetness emerge, with a striking balance between the peppery opening and the lively, melting marbling. The purity of the Ibérico fat supports the richness beautifully, with meaty nuances that linger long and harmoniously.

Finish A long, crystal-clear finish. The mild and peppery notes slowly fade away and make way for a clean memory of the Spanish sun and a refined, silky-smooth finish.

Serving tips & pairings

• Slicing: Use a very sharp knife. Remove the natural casing and slice the salchichón in slices or approximately 3 to 5 millimeter. By the slices light schuin to slice, vergroot your the oppervlak for a lively tasting experience.

• Temperature: Serve always at room temperature (approx. 22°C). Remove the piece at least 30-60 minutes beforehand from the vacuum to the aromas to let breathe.

• Drink: A sublime partner for a glass Brouwhoeve Blond beer, a fruity white wine of a dry Sherry such as a Fino.

• Combination: Serve on a wooden plank with the Picos de Pan and a few drops of the organic Beniqueis olive oil.

• Feature: Ibérico de Bellota quality; Caña or 500-600 g; Rich on healthy fatty acids; Natural matured.