1 Carton (1l)
Made from the meat of a herd of pigs that range freely on the dehesa of Andalucia eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia.
This cured salchichon (equivalent to an Italian salami) is simply seasoned with salt and black pepper, allowing the clean flavour of the organic meat to come clearly through.
Pork, ground black pepper, peppercorns, salt. Made with 136g of Spanish pork per 100g of finished product
It may contain: Sulphites, Sulphur dioxide
It is hard to imagine now but, back in 1988 when the business was founded by Monika Linton, knowledge of Spanish gastronomy was almost non-existent in the UK. Starting with a conviction that the foods she loved in Spain deserved to find a wider audience, Monika launched her company on a shoestring.Find out more