Covap Esenciaunica Acorn-Fed Iberian Salchichón (600g)

Covap Esenciaunica Acorn-Fed Iberian Salchichón

Indulge in the remarkable taste of Covap Esenciaunica Acorn-Fed Iberian Salchichón, a true jewel of Spanish charcuterie. This exceptional cured sausage is a testament to generations of tradition and the unparalleled quality of Iberian pork. Sourced from 100% Iberian pigs, freely roaming the vast, pristine pastures of the Dehesa during the “montanera” season, these animals thrive on a diet rich in natural grasses and, most crucially, abundant acorns. This unique feeding regimen is what imparts the distinct, marbling and deeply complex flavour to the meat, setting it apart from any other.

Covap, or Cooperativa Ganadera del Valle de Los Pedroches, is the esteemed producer of this magnificent salchichón. Located in Pozoblanco, Córdoba, in the heart of Andalusia, COVAP is a cooperative renowned for its commitment to sustainable farming and traditional Iberian pork production. Their Esenciaunica range represents the pinnacle of their expertise, reflecting a profound respect for both the animal and the land. The salchichón is carefully crafted using selected lean cuts of acorn-fed Iberian pork, seasoned simply with sea salt and black pepper – eschewing paprika, which distinguishes it from chorizo. This blend of ingredients is then carefully mixed and hand-stuffed into natural casings.

The curing process is a slow and meticulous art, often lasting several months in natural drying rooms. This unhurried approach allows the flavours to develop fully, resulting in a firm yet succulent texture and a nuanced aroma that hints at the Dehesa. Each slice offers a harmonious balance of savoury notes with a pleasant, subtle richness from the acorn-fed fat, which is known for its beneficial oleic acid content.

This Acorn-Fed Iberian Salchichón is incredibly versatile. Enjoy it thinly sliced on its own, as part of a luxurious charcuterie board, alongside artisanal bread and fine cheeses, or as a sophisticated addition to gourmet recipes. For the best tasting experience, allow the salchichón to reach room temperature before serving, enhancing its aromatic profile and tender texture. With Covap Esenciaunica, you’re not just tasting a cured sausage; you’re experiencing a piece of Spain’s rich culinary heritage, brought to you from the sun-drenched landscapes of Córdoba.

How the Spanish Enjoy Covap Esenciaunica Acorn-Fed Iberian Salchichón

In Spain, salchichón de bellota ibérico is more than a delicacy – it is a ritual of hospitality and celebration. Families often bring it out as a centrepiece during gatherings, where thin slices are shared alongside glasses of robust red wine, crisp fino sherry, or even a refreshing cold beer on warm afternoons.

Spaniards appreciate it as an everyday indulgence as well, often serving it with rustic bread and extra virgin olive oil for a simple yet satisfying tapa. In rural Andalusia, it is common to enjoy salchichón outdoors in the company of friends, accompanied by fresh tomatoes and local cheeses, reflecting a lifestyle that values both flavour and conviviality.

Whether laid elegantly on a festive charcuterie board or enjoyed casually in the kitchen with loved ones, Covap Esenciaunica represents the authentic Spanish way of eating: unhurried, social, and always centred around quality.