The White Vela of Iberian Acorn-fed Salchichón is obtained from meat from animals with 50% of the Iberian breed in their genetics. Our herds feed exclusively on grass and acorns in total freedom in the pastures of Salamanca and Extremadura. The unique microclimate of Guijuelo and its more than a thousand meters above sea level, are the factors that have made our drying rooms and cellars of Guijuelo the ideal place for its slow maturation of almost 5 months.
The White Vela or Iberian Acorn-fed Salchichón is the little sister of the Iberian Salchichón, so its meat and ingredients are also carefully selected. The difference lies in the finer mincing and the smaller caliber of the casing in which the sausage is stuffed, as well as the shorter curing period. The latter makes the candle a product with a milder flavor, but with all the properties of the traditional homemade cold meat.
Iberian pork meat and fat, salt, nutmeg, dextrose, natural aromas (flavoring preparations and natural flavoring substances). Artificial collagen casing, non-edible.
