Whole Dry Cured Ibérico Pork Sausage. Dry Cured Ibérico Pork Sausage. Salchichçn Ibérico is simply seasoned with sea salt and black pepper and allowed to cure in the pure mountain air for weeks. Unlike chorizo, salchichón contains no paprika. As a result, its peppery flavors are much more pronounced.
Tasting Notes: Combined mild and subtle flavors of garlic, spices and black pepper notes.
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