Although not as well-known in the US as Chorizo, this imported Salchichon de Vic is just as delicious! The taste and texture of Salchichón Ibérico is such that it deserves to be listed among the finest Ibérico pig products. It is made in a similar manner to chorizo but without the use of pimenton. It is seasoned with salt and pepper, and is some cases with grated nutmeg and a pinch of coriander. Serve as you would chorizo, sliced on a bias and served with aged cheese, quince paste, and roasted peppers.
In the dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. Popularly known as the Pata Negra or Black Hoof, the Iberico roots for wild herbs, fallen acorns, and edible roots. The resulting meat is swirled with high levels of flavorful natural fats, for which this pig has gained notoriety. Savor this exquisite product with a fine red wine, good Manchego or Zamorano, and artisan bread.