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Iberian bellota Salchichón - Half piece

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  • Feeding: Feed + Cereals + Acorns + Herbs + Wild Plants

  • May contain traces of milk protein and soy protein.

Half a piece of Salchichón Ibérico de Bellota, a typical Spanish sausage made with lean pork and spices, including black peppercorns, an ingredient that gives it its most characteristic flavour and aroma. Enjoy a piece of 550-650 gr of exceptional cold meat with a flavour full of character.

  • Delivery in 24-48 hours on the peninsula

  • Returns in 7 days from receipt of the product

Iberian bellota Salchichón - Half piece
Salchichón Ibérico de Bellota Campaña - 1/2 - Media pieza Salchichón 21.00
Salchichón Ibérico de Bellota Campaña - 1/2 - Media pieza Salchichón 21.00


What exactly is Salchichón?

Salchichón is a type of dry cold meat typical of several European countries and which stands out for its traditional character. In its preparation, high quality meat is used, Iberica de Bellota if it is the case, together with a delicate mixture of spice in which the black peppercorns stand out, giving the product its characteristic aroma and flavour.

The sausage is stuffed into a pork intestine and is usually large and thick in size. As for the curing time, this is usually defined by the size of the piece, the larger and wider the piece, the longer it takes to cure. In any case, the most important thing about the sausages and the salchichón that we sell at Enrique Tomás is that they are made according to artisan methods under the strictest quality controls. The result is obvious to the eye and the palate.

Despite being a simple product, the salchichón is unique, with a delicious taste and with an ideal presentation for all kinds of evenings, from an elegant snack dinner to the filling for children's sandwiches.

Spanish cured meats

The Spanish gastronomy is world famous and its cured meats, together with the Jamón Ibérico, are one of the protagonists of this popularity. Each region and town has its own products and, above all, the traditional preparation and local flavours are valued: chorizos, fuet, salchichón, chistorra and other wonders that many of us could not do without.

When we speak of cured meat we refer to a processing technique, therefore, what is known as cold meat is not a sausage, nor can our beloved jamón be considered as such. To make a good cured meat you need meat from different parts of the pig (lean areas and fat) and seasonings that can vary according to each cook and/or product to be prepared. Once all the ingredients have been combined, the mixture is stuffed into a natural or artificial casing, as the case may be, and allowed to cure for as long as it needs to acquire its colour, flavour and texture.


Nutritional Information (per 100g of product):

  • Energy Value (KJ/kcal): 1956 KJ / 472 kcal
  • Fat: 39.4g
    • of which saturated fatty acids: 16.94g
  • Carbohydrates: 2.6g
    • of which sugars: 2.2g
  • Proteins: 26.5g
  • Salt: 4.53g

Non-GMO (Genetically Modified Organisms Free)


Keep refrigerated between 3 - 8ºC. Necessary to maintain the organoleptic and microbiological qualities of the product. Once opened, keep refrigerated for a maximum of 3 days.



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    Feeding: Feed + Cereals + Acorns + Herbs + Wild Plants


    Whole piece




    May contain traces of milk protein and soy protein.