NIETO MARTÍN IBERIAN BELLOTA CULAR SALCHICHÓN

Iberian ‘Cular’ salchichón from Nieto Martín, made from acorn-fed pigs. A traditional dry sausage made from selected meat from Iberian pigs that have been fed acorns, seasoned with black pepper and natural spices.

Price per kg – carton: approx. 8 kg (6 pieces)

Brand: NIETO MARTÍN

Origin: Guijuelo (Salamanca)

Weight: ± 1.2 – 1.4 kg per piece  

Nieto Martín’s Iberian Salchichón Cular, made from acorn-fed pigs, is one of the most iconic products of Guijuelo’s traditional charcuterie. Made from select cuts of Iberian pork from pigs fed on acorns during the Montanera season, it is distinguished by the quality of its raw materials and its meticulous artisanal production process.

Unlike chorizo, its recipe contains no paprika; instead, it is seasoned with whole black peppercorns and natural spices, giving it a finer, purer and more delicate flavour profile. The meat is stuffed into natural ‘Cular’ casings and undergoes a slow drying process in natural drying chambers, where it develops its firm texture and characteristic balance of flavours.

During the curing process, the salchichón takes on an intense pink colour, marbled with veins of fat that lend it juiciness and creaminess on the palate. Its flavour is elegant and long-lasting, with subtle notes of Iberian meat, spicy undertones and a slightly sweet, very pleasant finish.

This cured meat is ideal for enjoying thinly sliced as an aperitif, on an Iberian charcuterie platter, or paired with artisan bread and dry red or white wines. An essential choice for lovers of the most refined and well-balanced Iberian cured meats.