Simon Martin - Salchichon iberico bellota Pata Negra -
slices

• Simon Martin - Salchichon iberico bellota Pata Negra - slices

Salchichón ibérico is closely related to chorizo. Whereas with a chorizo the paprika dominates the flavour, with a salchichón the meat's own flavour is in the foreground, which is harmoniously refined with pepper and herbs. It is made from the meat of black Iberian pigs that have been fed acorns and herbs in the oak grove. Simon Martin is both a producer and a breeder, so he has complete quality control over the entire process from raising the pigs to making this delicate Salchichón salami. Only salt is used for preservation. The natural casing is filled with pieces of meat, fat and spices and dried in the open air for four months. This sausage is very rustic with large, coarsely chopped pieces of meat. Because it is in the natural casing, it takes on beautiful and unique shapes. Iberian pork fat is rich in unsaturated fatty acids and therefore has a much lower melting point than normal animal fat. The sausage should therefore be served at room temperature, then it starts to "sweat" (the fat starts to melt) and each slice becomes the pinnacle of intense juiciness