Acorn-fed Iberian Sausage Extreme Blog Detail

The key to obtaining the high quality of our Extrem Puro Extremadura Salchichón Ibérico is that it is only made from our pure-bred Iberico pigs. These fine animals range free in our holm oak woods in the heart of the Extremaduran Dehesa, where they feed in freedom exclusively on acorns and natural pasture. To achieve the maximum quality of our Extreme Puro Extremadura Iberian Sausage, we make it from the finest meat from our pure-bred acorn-fed Iberico pigs, spiced with just the right touch of black pepper and patiently cured for 3-4 months in our natural cellars until their characteristic deep red color and unmistakable bouquet are obtained. Dark red color with white marbling, intense penetrating aroma, succulent and unctuous on the palate, well-rounded taste with touches of pepper.The high quality of this product is reflected in its packaging – an elegant canister that looks as if it contained a highly treasured spirit. A container that preserves all the aroma and nuances of our Extrem Puro Extremadura Salchichón, with a luxury identity as timeless as the crown jewel of fine cuisine contained inside. Curing: 3-4 months in our natural cellars at Herreruela. Approximate weight: 0.5-0.7 kg Feeding: Free-range, on acorns and grass, in Extremaduran meadows. Width: Pure-bred Iberico PigApproximate weight: 0.5-0.7 kg Feeding: Free-range, on acorns and grass, in Extremaduran meadows. Width: Pure-bred Iberico PigApproximate weight: 0.5-0.7 kg Feeding: Free-range, on acorns and grass, in Extremaduran meadows. Width: Pure-bred Iberico Pig