• Salchichón ibérico 100% de bellota
  • Salchichón ibérico 100% de bellota
    Salchichón ibérico 100% de bellota
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Jamón Paco Heredia

Salchichón ibérico 100% de bellota

€22,50
€22,50
€22,50
Tax included. Shipping calculated at checkout.

Salchichón ibérico 100% de bellota elaborado con piezas nobles del cerdo 100% ibérico y una curación de seis meses. Sabor auténtico, textura perfecta y una calidad difícil de igualar. Formato de 500 g.

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Salchichón ibérico 100% de bellota
Salchichón ibérico 100% de bellota

This 500 g acorn‑fed Iberian salchichón is one of the most special pieces in our artisan selection. Only prime cuts of 100% Iberian pork are used to make it, such as pluma, secreto and the highest-quality lean. This choice of meat makes the difference and gives rise to a salchichón with a deep, balanced flavor full of nuances.

The mixture is stuffed following traditional methods and undergoes a slow six-month curing. During this time it develops its characteristic aromas, a firm yet juicy texture and that natural sheen found only in the best Iberian cured meats.

The result is a high-quality salchichón with fine marbling, an enveloping aroma and a flavor that stands out for its intensity and elegance. An ideal product for lovers of well-made Iberian charcuterie.

MAIN FEATURES

Acorn‑fed Iberian salchichón
Approximate weight: 500 g
Made with prime cuts: pluma, secreto and superior-quality lean
From 100% Iberian pigs
Six-month curing
Firm and juicy texture
Balanced, aromatic flavor full of nuances
Artisanal production

PRODUCT BENEFITS

Use of prime meats for superior flavor and texture
Slow curing that enhances aroma and juiciness
Ideal for Iberian charcuterie boards and tastings
Premium product within its category
Consistent quality crafted with traditional methods

RECOMMENDED USES

Gourmet boards
Special appetizers
Cured-meat tastings
Gourmet gift
Pairings with red wines, craft beer or vermouth

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5% off your first order | Use code: PACO5

Why buy from Jamones Paco Heredia?

  • Master ham maker with soul

    Paco Heredia selects and cuts each piece with the experience and artistry of someone who loves his craft.

  • Slow curing, eternal flavor

    Hams cured with patience and fresh air, as it has always been done: without haste, without artifice.

  • Cut with artistry and precision

    Whether machine-sliced ​​or hand-carved, each slice is designed so you can enjoy the ham at its perfect point.

  • A shared tradition

    More than a product, it's a way of life, a way of being grateful and enjoying the little pleasures in life.

We don't sell hams, we share moments

– Paco Heredia - Master ham maker –

Frequently Asked Questions

What is the difference between a Gran Reserva ham and an Iberian ham?

Gran Reserva ham comes from Duroc pigs and stands out for its long curing time and mild flavor.

Iberian ham , on the other hand, comes from Iberian breed pigs and offers a more intense flavor and more infiltrated fat.

Both are artisanal, but Iberian ham is a gastronomic gem with its own designation.

What is the difference between a machine-sliced ​​ham and a hand-sliced ​​ham?

Machine cutting is fast and uniform, ideal for daily consumption.

Knife cutting , on the other hand, is pure art: it maintains the natural texture and enhances the aromas.

As Paco Heredia says: “Each knife-cut slice tells a different story.”

How do you store ham once it's been opened or cut?

Store the ham or the packets in a cool, dry place , away from direct light.

If it is sliced, keep it in its vacuum packaging or refrigerated between 4°C and 8°C .

Before consuming it, let it reach room temperature for a few minutes… and enjoy its aroma properly.

Do you ship hams outside of Spain?

Yes, Jamones Paco Heredia ships throughout Spain and also abroad , with secure packaging and optimal preservation.

Your ham arrives as if it had just come from the store: perfect, fresh and ready to enjoy.