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Sliced Ibérico Salchichón

Name: Sliced Ibérico Salchichón
Brand: Campo Grande - A La Carte
SKU: CPS01C12
Price: 9.0 USD
Availability: OutOfStock
Rating: 5.00 (28 reviews)

A dry-cured sausage made from select Ibérico pork cuts and aged for up to three months, Salchichón offers a mild, peppery flavor with a balanced blend of lean meat and marbled fat.

Our Ibérico Trifecta:

Sustainable – Family-owned farms. Humanely raised. Crate-free. Slow-growth breed that lives twice as long as the industrial standard.

Flavorful – Umami. Nutty. Juicy. Tender.

Nutritious – No antibiotics. No hormones. Non-GMO. High in Omega-9s and oleic acid -the same healthy fat in olive oil.

Ingredients: Free Range Iberico Pork, Sea Salt, Red Wine, and less than 1.5% of Seasoning (Cane Sugar, Garlic Minced, Whole Black Pepper, White Pepper, Black Pepper Cracked, Lactic Acid Starter Culture, Celery Extract)

$9.00

Want it shipped by Apr 29? Order by Apr 28 by 6 PM EST

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WHAT ARE REAL CUSTOMERS SAYING

WHAT MAKES IBÉRICO PORK SO SPECIAL?

Those who have savored Ibérico all agree on one thing…

They couldn’t believe they were eating pork when they first tried it.

The natural umami, tenderness and superior marbling often leaves unsuspecting diners wondering if they were really eating pork, or a fine Wagyu steak.

1 . GENETICS

Ibérico Pork comes from the distinctive Black Iberian Pig – also known as “Pata Negra”. It’s actually the same pork whose hind legs retail for up to $4,500 in the form of Spain’s world famous “Jamón Ibérico”. This rare breed from Spain is bred to contain a higher fat content than many other pigs, giving the meat a distinctive marbling similar to Kobe and Wagyu beef.

2 . LIFESTYLE

For true Ibérico perfection, the pigs have to be raised in the right environment and live a happy life. In fact, Ibérico pigs live twice as long as their counterparts. The pigs roam free and eat the local all-natural cuisine. They feed for at least two seasons to help garner that truly distinct flavor.

3 . DIET

Campo Grande’s Ibérico pigs are fed a diet of nuts and whole grains, which makes for multilayered flavor and incredible marbling.

So many uses for this cut...

Great on a charcuterie board, but also has other fun uses. I fried it until crispy on my grill's cast iron flat top, then crumbled and sprinkled it over a loaded baked potato, and it was absolutely delicious and a fun substitution for bacon. Also great in a sandwich in place of pepperoni or salami!