Made from the meat of a herd of pigs that range freely on the dehesa of Andalucia eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia. This cured salchichón (equivalent to an Italian salami) is simply seasoned with salt and black pepper, allowing the clean flavour of the organic meat to come clearly through.
ENEBRAL: El Enebral is a small family company devoted to the production of a range of organic cured meats in Segovia, to the north of Madrid. They buy their meat from a farmer who raises a herd of organic, free range pigs on the dehesa of Andalusia and use their butchery and curing skills to produce excellent charcuterie.
Pork, ground black pepper, peppercorns, salt.