Castro y González Natural Ibérico Bellota… | 🦆The Bow Tie Duck Manila

Castro y González Natural Ibérico Bellota Salchichón - Sliced 80g

From the Choicest Cuts

Organ­ic salchichón from Cas­tro y González is made from the best parts of the Iber­ian pata negra. This nat­u­ral­ly plump, acorn-fed pig turns into par­tic­u­lar­ly suc­cu­lent sausage slices on any char­cu­terie board or tapas tray.


A bal­ance of fla­vors is the aim of Cas­tro y González for their Ibéri­co Bel­lota Salchichón. They use tra­di­tion­al cur­ing meth­ods for sum­mer­time Span­ish sausage, eschew­ing any and all chem­i­cal addi­tives in the process. The result­ing sausage has an intense aro­ma, juicy tex­ture, and a com­plex bal­ance between fat and lean meat, lib­er­al­ly sea­soned with black pep­per for a sub­tle, nat­ur­al exquisiteness.


This intense­ly pep­pery sausage is one that the Span­ish turn to again and again for every cel­e­bra­tion, hol­i­day, and bull­fight. It goes per­fect­ly with the bold­er fla­vors of Span­ish cheeses like our Dehe­sa de Los Llanos Arti­sanal Gran Reser­va Manchego DO and beau­ti­ful­ly fla­vored Fin­ca La Ros­ala Gold Mar­cona Almonds. It is also com­mon­ly eat­en as part of an after­noon sand­wich. Make a tor­tilla with cheese and salchichón for a snack or lay­er this sausage onto a sim­ple goat cheese sal­ad. Piz­za lovers will also enjoy it as a sub­sti­tute for pep­per­oni. And for your wine, go with an Albariño!


Cas­tro y González focus­es on sus­tain­abil­i­ty in their three-gen­er­a­tion ven­ture, with a respect for nature that trick­les down all the way to their prod­ucts. They invest a large por­tion of their resources in improv­ing their herd of Iber­ian black pigs and imple­ment­ing ever-evolv­ing new tech­niques in their nat­ur­al dry­ing, salt­ing, and post-salt­ing process­es. Behind it all is a deep and abid­ing pas­sion for the land and their herds.

Storage Instructions

This type of sausage may be stored for up to 6 weeks (if whole) in your pantry and indef­i­nite­ly in the refrig­er­a­tor (whole or in vac­u­um-packed slices). After open­ing, they should be used with­in 3 weeks.

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