Precision-Sliced Salchichón Ibérico — Vacuum-Sealed Blisters (100 g)

Our Salchichón Ibérico reflects the MANGURRINO discipline of selection—where origin, know-how and time come first.

Slowly cured using traditional methods, it highlights the purity of Iberian meat with a restrained seasoning that allows the product’s natural character to speak.

Choose Bellota for deeper aromatic complexity and a more persistent finish, or Recebo for exceptional balance and refined accessibility—both crafted to the same uncompromising standards of authenticity and heritage.

Iberian pork meat and fat, salt, garlic, natural spices, sugars, emulsifiers, milk protein, soy, stabilizer (E-4512, E-450) and preservatives (E-250, E-252)

*Allergens: Contains milk protein and soy. Produced in a facility that may also handle other allergens.

Slowly air-dried and matured over several weeks (duration varies by calibre and format), allowing the sausage to develop depth, texture and aromatic clarity—without rushing.

Iberian Bellota :

(per 100 g)

• Energy (kJ/kcal): 2212 / 526
• Total fat: 45.82 g
• of which saturates: 9.14 g
• Carbohydrates: 0.88 g
• Of which sugars: 0.20 g
• Protein: 32.54 g
• Salt: 2.74 g

Iberian Recebo :

(per 100 g)

• Energy (kJ/kcal): 2212 / 526
• Total fat: 45.82 g
• of which saturates: 9.14 g
• Carbohydrates: 0.88 g
• Of which sugars: 0.20 g
• Protein: 32.54 g
• Salt: 2.74 g

Keep refrigerated between 4°C and 10°C. 

For optimal tasting, remove from the fridge and allow to rest at room temperature before serving, so aromas and texture fully express themselves. 

Once opened, enjoy promptly for the best experience.

Slice thinly and serve at room temperature. Enjoy slowly, allowing aromas to unfold and texture to soften on the palate.
Pair with simple accompaniments that respect the purity of the product.

Soon, CASA MANGURRINO will introduce complementary products curated to elevate and complete this refined tasting experience.