100% Iberian Acorn-Fed Vela Salchichón, Señorío de Montanera
100% Iberian acorn-fed salchichón is one of the most representative products of Extremadura’s traditional charcuterie. Its production begins with the selection of premium-quality lean meat from 100% Iberian acorn-fed pigs, carefully chosen to guarantee the finest qualities of this gourmet product. The meat is seasoned with a carefully selected blend of spices and then stuffed into natural casing before beginning its curing process, during which the expertise of the master charcutier is essential to develop its full character.
Señorío de Montanera’s 100% Iberian Acorn-Fed Vela Salchichón stands out for its intense red to deep purple colour when sliced, with fine intramuscular fat marbling that provides exceptional juiciness and flavour. Its aroma is intense, warm and characteristic, while on the palate it offers a balanced and persistent flavour, with prominent notes of black pepper and nutmeg, harmoniously combined with the distinctive flavour of acorn-fed Iberian pork. The naturally marbled fat gradually melts in the mouth, providing a tender, juicy and pleasantly smooth texture.
The vela format, with its smaller diameter, allows for a relatively shorter curing period of approximately 3 to 6 weeks, preserving an excellent balance between aromatic intensity, juiciness and ease of slicing.
Vacuum-packed and presented in a gift box.
Gluten-free, lactose-free and free from allergens.
INGREDIENTS
100% Iberian acorn-fed pork lean meat, salt, dextrin, pepper, dextrose, nutmeg, antioxidant (E-331) and preservatives (E-252 and E-250).
Allergens: Gluten-free. GMO-free.
Storage and distribution conditions: Store in a cool, dry place.
Presentation: Vela-format salchichón, approximately 220–240 g, stuffed in natural casing.
Producer: Señorío de Montanera.
Location: Rincón de la Caya, Badajoz, D.O.P. Dehesa de Extremadura.
ORGANOLEPTIC CHARACTERISTICS
Appearance: Vela-format sausage with a fine diameter, showing an intense red to deep purple colour when sliced, with visible intramuscular fat marbling.
Aroma: Intense, warm and spicy, with characteristic notes of black pepper and nutmeg and a pleasant meaty background typical of acorn-fed Iberian pork.
Flavour: Balanced, intense and persistent. Notes of black pepper and nutmeg stand out, complemented by the distinctive flavour and lingering finish of acorn-fed Iberian pork.
Texture: Tender, juicy and slightly buttery, thanks to the natural intramuscular fat characteristic of Iberian pork.
NUTRITIONAL VALUES / 100 g
- Energy: 496 kcal
- Fat: 41 g
- Of which saturates: 16 g
- Protein: 27 g
- Carbohydrates: 1 g
- Of which sugars: 0 g
- Salt: 5 g
- Gluten-free
Expiration date: It has no expiration date, but consumption is recommended within 12 months from the time of sale.
Storage conditions:
Instructions for use: Non-edible casing, remove before consuming. Open the vacuum pack 15 minutes in advance. If the whole piece is not consumed, it is recommended to store it again under refrigeration (below 7ºC) inside its own bag. Discard the first slice when resuming consumption. The optimal serving temperature should be between 18 and 24ºC.
What is the Protected Designation of Origin?
The Protected Designation of Origin, or P.D.O., is a regulated quality seal that guarantees that a product has been made according to a specific procedure in a specific region. This ensures exclusive, consistent quality across all products that share the same Designation of Origin. Regarding Iberian shoulders and hams from animals that comply with Iberian pig regulations, there are only 4 in the world.
- D. O. Guijuelo: located in Salamanca.
- D. O. Los Pedroches: from the province of Córdoba.
- D. O. Jabugo: from the Sierra de Aracena and Picos de Aroche, in Huelva.
- D O. Dehesa de Extremadura: where the one million hectares of dehesa we have in Extremadura are an ecological paradise for our pigs.