La Prudencia Salchichón Ibérico de Bellota

La Prudencia Salchichón Ibérico de Bellota is a Spanish cured sausage made from selected cuts of pork from Iberian pigs fed on acorns. Following a traditional family recipe, the meat is minced, seasoned with spices and black pepper, stuffed and matured for approximately four months in natural drying rooms and cellars. Presented in fine slices, it offers an intense flavour with a balanced pepper note.

• Style: Traditional Spanish salchichón.
• Pork: Selected cuts from Iberian pigs fed on acorns.
• Seasoning: Spices and black pepper essential oil.
• Natural maturation: Approximately four months in drying rooms and cellars.
• Presentation: Thin slices in a 100g pack.

Deep purple-red slices show glossy fat marbling. An intense flavour and juicy texture are balanced by a measured touch of black pepper.

Pork from Iberian pigs fed on acorns, salt, spices and black pepper essential oil, dextrin, lactose, dextrose, milk protein, emulsifiers (E450i, E452i, E451i), flavouring, antioxidant (E301), preservatives (E252, E250), milk powder, acidity regulator (E331iii), colour (E120).

Allergen information: Contains milk, including lactose.

Refrigerate at 0–4°C. After opening, keep refrigerated and consume within 2–3 days.

Remove from the refrigerator approximately one hour before serving, as recommended by La Prudencia.

Our suggestion: serve on a charcuterie board with Manchego, olives and crusty bread, or layer onto tomato-rubbed toast. Pair with a young Tempranillo, dry Cava or fino sherry.

• Brand: La Prudencia
• Manufacturer: Fábrica de Embutidos La Prudencia, S.A.
• Country: Spain
• Pork origin: Extremadura
• Style: Cured pork sausage
• Classification: Ibérico de Bellota
• Characteristic seasoning: Black pepper
• Curing: Approximately four months
• Format: Sliced
• Net content: 100g
• Allergen: Milk, including lactose
• Storage: Refrigerated at 0–4°C

Based in Villacastín, Segovia, La Prudencia produces Spanish hams and cured meats. Its Salchichón Ibérico de Bellota follows a traditional family recipe, combining selected Iberian pork with seasoning and maturation in natural drying rooms and cellars.