Juan Matas Sliced Iberico Salchichon

Juan Matas Ibérico salchichón is made from selected Ibérico pork, finely chopped and mixed with salt, black pepper, and spices before being stuffed into natural casings. It is then slowly dry-cured in controlled conditions for several weeks or months, allowing the meat to develop its characteristic flavour and firm texture. This process follows traditional Spanish charcuterie methods, where time and careful curing are essential to achieving depth and balance.