Weight: 1 to 1.5 Kg (in lower weights can be cut pieces)
Healing: from 80 days.
Iberian White Sausage is prepared in a traditional way which consists of Iberian pork and other ingredients a special recipe. typical of Salamanca product.
The first step is to chop coarsely chopped raw materials. Then it is mixed and seasoned with the remaining components. It is allowed to stand and maceration for 24 to 48 hours and inlaying.
Iberian pigs IBISMA SL enter montanera in the pasture with a 50kg weight and leaving more than 150kg after being fed a quantity of acorns ranging from 6 to 10 kg per day per animal around a kilo of herbs. Acorn owns 80% oleic acid, which together with the exercise they do in nature, makes the cholesterol level is not too high and that this type of fat have a positive impact on the body.
The Iberian chorizo, made in the old style, remains more than 80 days in natural drying of Salamanca with strict quality control, traceability and regular analytical.
The number of parts is limited and different each year.
Red Label - Iberian, acorn fed
The mother is 100% Iberian and the father has some crossover.
Acorn - In its fattening stage is fed exclusively on acorns, herbs and tubers