Description
Characteristics: Cular salami is a variety made exclusively with lean parts of acorn-fed Iberian pigs , chopped by hand . It is presented in a thick (cular) pig casing of 40-60mm. caliber and 50-60cm. length.
Wrapped in natural casing, smoked with wood and matured for more than five months in a natural drying room.
When cut, it has a marbled appearance with a predominance of the lean part, which is bright red in colour. It is made up of 80% lean Iberian pork, 20% bacon , salt , garlic and other spices.
The unmistakable flavour comes from acorn-fed pork.
Flavor: Soft texture and perfumed thanks to the Iberian breed meat and its exceptional quality bacon.
Region: Spain.
Maturation: 150 days.
Cut: Machine cut into thin slices.
Storage: In Santi packaging, in the refrigerator. To enhance the flavour and aroma, remove from the refrigerator 30 minutes before consumption.
Presentation: Vacuum packed, in our special reusable container, with zipper closure.