Dry-Cured Ibérico Salchichón
Minimum order of €60
Free shipping from €120
Ibérico salchichón: fine, aromatic and always appealing.
The dry-cured ibérico salchichón is synonymous with elegance. Lean Iberian pork, seasoned with Pepper, garlic and spices and slowly cured to achieve a Firm texture, clean cut and a delicate aroma that enchants.
In this category you will find Sliced Ibérico cured meats Ready to serve, Whole pieces (to extinguish the candle) and all the qualities: Grain-fed Ibérico, Free-range grain-fed Ibérico and ibérico bellota, with varying percentages of Iberian stock.
Choose your dry-cured ibérico salchichón depending on intensity and budget. Available in halves, Whole pieces y Sliced Ibérico cured meats a knife, vacuum-sealed to open and enjoy.
Perfect for boards, appetisers and gift packs. Shipping 24/48 h y pago 100% seguro.
Sliced dry-cured Ibérico meats
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Sliced Ibérico Extra Bellota Ibérico Salchichón
6,50 € -
Sliced Ibérico Bellota Ibérico Salchichón
7,78 €
Whole pieces
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- Select options This product has multiple variants. The options may be chosen on the product page
Ibérico Salchichón Extra Bellota
Price range: 17,60 € through 35,25 € -
- Select options This product has multiple variants. The options may be chosen on the product page
Ibérico Salchichón Bellota
Price range: 21,45 € through 42,90 € -
- Select options This product has multiple variants. The options may be chosen on the product page
Ibérico Salchichón Extra Bellota Cruz Oro
Price range: 29,90 € through 58,50 €
Combine your ibérico salchichón to your taste with other ibérico cured meats and products from our pantry
Complete your table with Ham, shoulder ham, pork loin, ibérizo chorizo, Artisan cheeses, Love, peaks and rascals.
Add Nuts, grapes or olives for irresistible sweet-salty contrasts.
Buy premium Ibérico dry-cured meat online. Fast, secure delivery across Finland.
Order in minutes and receive your chorizo with protective packaging, Agile shipping y close attention.
We have Gift wrap with a personalised card and Invoice for businesses.
Quality assurance
All our products follow the highest standards and are certified.
Shipping 24/72 hours
Orders before 17:00 in 24/48h. Salamanca capital in 24h FREE.
Refrigerated transport
Guaranteed cold chain with GLS Climate Protect.
Secure payment 100%
Necessary systems, security certifications and encryption.
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Frequently Asked Questions
These are some of the most common doubts among our customers
The main difference between salchichón ibérico and chorizo ibérico lies in their seasoning. Chorizo ibérico is seasoned with paprika, which gives it a distinctive red colour and smoky flavour. Salchichón ibérico, on the other hand, is seasoned with black pepper and other spices, resulting in a more subtle, peppery taste and a lighter colour. Both are made from cured Iberian pork.
Both are cured sausages, but the dry-cured ibérico chorizo it contains paprika (sweet or spicy) and offers a more intense, reddish flavour; the dry-cured ibérico salchichón seasoned with Pepper and spices (without paprika), resulting finer and more aromatic.
Which one do I choose: Iberian acorn-fed loin, free-range acorn-fed loin, or bellota loin?
Grain-fed IbéricoGreat value for money, smooth and homogeneous profile.
Field baitfree-range rearing with pasture + feed; more complexity.
Bellotamontanera in dehesa; maximum unctuousness and nuances.
What is the difference between Iberian salchichón cular and vela?
The ocular uses a thick casing, slower curing and a juicy texture; the sail It is fine gauge, elegant cut and very balanced flavour.
Choose culatello if you prefer intensity and juiciness; prosciutto for delicate cuts and snacks.
Hoe om Iberiese spek te bewaar in skywe en heel.
Slicedkeep vacuum cold4–8 °C) opens and tempera Before serving.
PartKeep in place Fresh, dry, and airy; Protect the cut with waxed paper or a cotton cloth. Consume ideally within 3–4 weeks after opening.
Does Iberian chorizo contain gluten or lactose?
Most of our references are gluten-free and lactose-free. Always check the Product sheet and the allergen labelling.
How to slice Iberian 'salchichón' for the best enjoyment?
With well-sharpened knife, slice fine, slightly on the diagonal. For scallops, slightly longer cuts; for ham, thin slices to balance its juiciness.
El salchichón ibérico marida de maravilla con un vino tinto joven y afrutado, especialmente si es de Rioja o Ribera del Duero. También va muy bien con un fino o manzanilla.
Goes wonderfully with young reds, dried rosé, sparkling brut y Lager/Pilsner beers. Serve with crusty bread, mild gherkins, dried fruit and a splash of Love.