Iglesias Iberian Salchichón Extra (500g)

Iglesias Iberian Salchichón Extra

Indulge in the superb flavour of Iglesias Iberian Salchichón Extra, a truly authentic Spanish cured sausage. This distinguished product exemplifies the rich culinary heritage of Spain, bringing a taste of tradition directly to your table.

Crafted with meticulous care, the Iglesias Iberian Salchichón Extra is made exclusively from the finest cuts of Ibérico pork. These pigs, indigenous to the Iberian Peninsula, are renowned for their exceptional meat quality, characterised by a unique marbling of fat that contributes to the salchichón’s remarkable succulence and depth of flavour. The pork is expertly minced and then blended with a precise mixture of natural spices, often including a hint of black pepper and other aromatic ingredients that enhance its savoury profile without overpowering the inherent richness of the Ibérico meat.

What truly sets this salchichón apart is its traditional curing process. Each ‘cular’ piece, referring to the natural casing that gives the sausage its distinctive thick, straight shape, undergoes a careful curing period. This slow, natural curing in optimal conditions, often for several weeks, allows the flavours to develop and intensify, resulting in a firm yet tender texture and a wonderfully aromatic bouquet. The dedication to this time-honoured method ensures that every slice delivers a consistent and delightful experience.

The producer, Iglesias, is a respected name in Spanish charcuterie, with a long-standing commitment to quality and tradition operating in various regions across Spain celebrated for their Ibérico pork, such as Extremadura, Salamanca and Andalusia. These areas offer the ideal climate and natural dehesas (oak pastures) essential for raising Ibérico pigs and for the proper curing of their prized products. Iglesias upholds a legacy of expertise, combining generational knowledge with modern standards to produce a salchichón that is both deeply traditional and consistently premium in quality.

How the Spanish Enjoy Iglesias Iberian Salchichón Extra

In Spain, the appreciation of Iberian salchichón goes beyond the dining table—it is part of everyday culture. Spaniards often enjoy thin slices of Iglesias Iberian Salchichón Extra as a simple tapa, served with nothing more than a glass of robust red wine or a crisp beer. It also frequently appears on festive tables during family gatherings or regional celebrations, where it is shared as a symbol of hospitality and culinary pride. In rural towns and bustling cities alike, Spaniards will tuck it into fresh, crusty bread for a rustic bocadillo, a favourite choice for a quick lunch or picnic. On weekends, it finds its place among a carefully prepared charcuterie spread, paired with Manchego cheese, olives, or roasted peppers, allowing its savoury depth to shine in harmony with other classics of Spanish cuisine. This everyday versatility reflects the deep-rooted role of salchichón in Spanish life—not only as fine charcuterie but also as a unifying food that brings family and friends together.

Perfect for a gourmet experience, Iglesias Iberian Salchichón Extra is incredibly versatile. Slice it thinly to enjoy on its own as a sophisticated appetizer, pair it with artisan cheeses and crusty bread for an exquisite charcuterie platter, or incorporate it into traditional Spanish dishes to elevate their flavour. Its balanced taste and pleasing texture make it a favourite among discerning food enthusiasts. This salchichón is not just a product; it’s an invitation to savour a piece of Spain’s cherished gastronomic legacy.