Beher 100% Ibérico de Bellota Salchichón Cular, 1 lb

Description

Beher is the family business of the Hernández family (Bernardo Hernández) in Guijuelo, Salamanca, the town that gives its name to one of Spain’s great Ibérico ham appellations. From the same 100% Ibérico acorn-fed pigs that go into their hams they make this salchichón de bellota: lean meat and fat seasoned with salt, black pepper (cracked and whole) and nutmeg, then cured for more than 120 days.

It is a salchichón cular: stuffed into the wide natural casing that gives the piece its thickness, so it cures slowly and stays tender. Cut it and you see rosy meat with white veins of fat and whole peppercorns. The aroma is of pepper and cured pork; the flavor is savory and delicate, with a long, nutty finish. Where chorizo is all paprika, salchichón lets the Ibérico pork speak.

How to serve. Take it out of the fridge 20-30 minutes before serving. Peel the casing, slice thin and serve at room temperature with Manchego, olives and bread, or in a bocadillo with a drizzle of olive oil.

Storage. Ships refrigerated and vacuum-packed. Keep it in the fridge at 35-40 °F (2-4 °C) and follow the date on the label. Once opened, wrap the cut end in paper or film, keep it in the fridge and eat it within a week.

Pairing. A fino or manzanilla sherry, a light red or a crisp white. Aged Manchego and Marcona almonds.

Product details

Brand	Beher (Bernardo Hernández)
Origin	Spain (Guijuelo, Salamanca)
Breed and feed	100% Ibérico, acorn-fed (de bellota)
Weight	About 1 lb (variable-weight piece)
Casing	Natural pork casing (cular)
Curing/Aging	More than 120 days
Storage	Refrigerated, 35-40 °F
Allergens	See the label on your piece. If you have a food allergy, contact us before ordering.

FAQ

What is the difference between salchichón and chorizo?

Chorizo is seasoned with pimentón (paprika), which makes it red and smoky. Salchichón has no paprika: it is seasoned with black pepper and spices, so it tastes more of the pork itself.

Is it spicy?

No. It is peppery, not hot.

Do I eat the casing?

No. Peel it before slicing.

How many people does it serve?

As part of a board with cheese and olives, about 1 lb serves 6-8 people.