Guanciale Al Pepe Block
Delicately Cured
PHP 799.00
Castro y González Natural Ibérico Bellota Salchichón - Sliced 80g
From the Choicest Cuts
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Premium salchichón made from the meat of acorn-fed Iberian black pigs.
Castro y González Natural Ibérico Bellota Salchichón - Sliced 80g
From the Choicest Cuts
Premium salchichón made from the meat of acorn-fed Iberian black pigs.
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes From The Curator
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.
Preparation Or Pairings
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!
The Way To Excellence
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.
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.
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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