Extra Salchichón

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Great-grandfather Ramón thought us to choose the best trimmings and the most tender belly meat from the pig, and we continue to do so. The salchichón extra is a cured meat and the espetec if you like very thin slices.



We make our salchichón extra following the original recipe of great-great-grandfather Ramón:

  • We use the best trimmings and the most tender belly meat.
  • We chop it all well cold and paste it adding salt, spices and additives.
  • The paste will stand for 48 hours in the fridge.
  • We stuff it into natural pig’s tripeand tie the salchichón by hand.
  • We place it in the drying room for 4 weeks to achieve a good maturing.

Salchichón is ideal for sandwiches, thinly cut.

How we make this product

Ingredients for the salchichón extra:

  • Pork (trimmings and pork belly).
  • Salt.
  • Spices.

Additional information


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100gr, Piece of 500gr

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