The origin of Iberian salchichón is Greek and Roman.  It is a cured sausage seasoned with a mixture of natural spices such as coriander, cloves, nutmeg, pepper, and salt, which give it a very characteristic, intense flavor and aroma.

To make this Iberian sausage,  lean meat from Iberian pigs and a little bacon are used.  The minced meat is left to marinate for a day and then stuffed into a natural pig casing. After that, the sausages are hung to cure, either by smoking or by air-drying for a few days.

The process of  making Iberian salchichón is artisanal,  so each piece will be different, but always tender, consistent, and very tasty.

This sausage is very versatile, has a strong traditional character, and at Extrem Puro Extremadura, we make it with great care and attention. It's a very nutritious piece, as well as being leaner  and less salty than other sausages.

Iberian salchichón pairs perfectly with vermouth, Manzanilla, Palo Cortado, dry white wine with oak, or a nice creamy guinness.

This product is safe to be transported at ambient temperatures

Gluten-free product.

About EXTREM:

Part of DOP Dehesa de Extremadura, the most demanding designation of origin in Spain

They are committed to Animal Welfare. Their Iberian pigs roam freely on over 18,000 hectares of Dehesa, with each pig enjoying approximately 25,000 m² (2.5 hectares) of pristine land.

They produce only what is naturally reared on the farm and oversee every stage of the process, from selection and feeding to the montanera and drying process. A key differentiator is their own feed mill, where they produce high-quality natural grain-based feed to ensure strong, well-prepared animals before they transition to a diet exclusively of acorns and wild herbs in the Dehesa.

Extended Curing: more than 40 months of curing period. From breeding and feeding to the montanera (free-range acorn-feeding period) and curing, it takes six years before their product reaches the market. This makes it a true gastronomic gem.