Salchichon (Spanish Salami) - The Iberians

Salchichon with truffle 100g - The Iberians

Salchichon mild 100g front - The Iberians

Salchichon mild 100g back - The Iberians

Salchichón (Hot, Mild, Truffle)

The salchichón popularly known as the wider longaniza is similar to the Spanish salami and has its origins in Greek and Roman times. These days it has gained a reputation as an appetizer, cut with a knife, accompanied by a quality tostada (toasted bread) and a good Spanish wine – this is very typical of the provenance of Barcelona, the capital of this particular sausage.

Salchichon de Vic is popular throughout the country and with its history, tradition and quality is easily recognised as a product of the lands of Osona region.

If we go a little deeper into history, we discover that Salchichon de Vic was mentioned for the first time in a 14^th Century document found in the Episcopal Archives of Vic. Its fame spread throughout the late 19th Century when his Majesty Alfonso XII, King of Spain, when visiting the city of Vic made three visits – one to visit the Bishop, the other to go to the Cathedral and the third, to visit the sausage factory.

In order to achieve the characteristic flavour, the formula for its production has been maintained, imitating the work of the farmers of the Plana de Vic. They have since ancient times picked the best lean meat and fat from the pig marinating with garlic, salt and black pepper then hung in the cellar to cure. The pig breeds most used for their production of Salchichon de Vic are Berkshire, Large white and Duroc.

The Iberians have not wanted to lose the unmistakable flavor of traditional Spanish sausages and, over the years, have remained true to the classic recipes and processes. Through their careful attention to detail, artisanal process and dedication to the craft The Iberians produce one of the most authentic range of cured Spanish sausage in Australia.

A tasting theme: This product can easily replace any dish that contains Italian salami and in Catalonia it is used in salads, baguettes, tostadas with rubbed ripped tomato and on popular charcuterie board.

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Categories: Cured Salami, SPANISH SMALLGOODS Tags: Salchichón de Vic, Spanish sausage

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Lomo (Cured pork loin)

The lomo embuchado (pork loin) has its origin in Aragon (Spain), and is one of the cured meat products that have been protected under the Diputación de Aragón guarantee mark since 1993 in order to protect the quality of the product. The preparation of the loin has been carried out in Aragon since ancient times. Originally the pork meat was obtained from the la matanza tradicional (traditional killings), now with the protection of the Diputación de Aragón guarantee mark ensures that the finest quality pork lion continues to be used as before. The lomo embuchado of Aragon uses only the freshest meat free of the outer fat from castrated male pigs or females outside the estrus period, with salt and other natural spices marinated and then put into a sausage net. It is then allowed to mature for a maximum period of 60 days. The loin obtains an intense flavour, fine texture and is soft on the palate and is marketed with the seal of food quality. It comes in a ‘candle’ between 50 to 70 cm in length. For their preparation, the loins are put to cure in salt and sugar for one or two days, then washed and left to air dry for a further two days until they are well drained. After the loin is marinated with a dressing prepared with paprika, garlic, oregano, and olive oil, they are put into elongated casings and hung for healing in a cool, dry environment for at least two to three months. Its flavour is intense and natural, usually presented as a ‘candle’ or in thin slices cut vertically and vacuum packed, it then needs to be kept in a cool dry place. Its exterior colour is light and inside it has a dark vivid red colour with marble-like appearance, because of the fat that has infiltrated. The loin is consumed raw as it is a cured meat. Tasting themes: Sliced thin in a crunchy baguette drizzled with a high-quality Spanish olive oil, in pinchos, on a charcuterie board. Download our info sheet

Jamon Legado Iberico El Pozo - The Iberians

Iberico Ham

The black Iberian pig lives primarily in the central and southwestern region of the Iberian Peninsula, which includes both Portugal and Spain. Immediately after weaning, the piglets are fattened on barley and maize for several weeks. The pigs are then allowed to roam in pasture and oak groves to feed naturally on grass, herbs, acorns, chestnuts, and roots, until the slaughtering time approaches. At that point, the diet may be strictly limited to olives, chestnuts or acorns for the best quality jamón ibérico, or may be a mix of acorns and commercial feed for lesser qualities. The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 48 months. In particular, the ibérico hams from the towns of Guijuelo in the Salamanca province and Jabugo in the Huelva province have their own denominación de origen. The hams are labelled according to the pigs' diet and the percentage of the pigs' Iberian ancestry, with an acorn diet and pure-bred Iberians being most desirable. The current labelling system, based on a series of color-coded labels, was phased in starting in January 2014.

The finest is called jamón ibérico de bellota (acorn). This ham is from free-range pigs that roam oak forests (called dehesas) along the border between Spain and Portugal and eat only acorns during this last period
The exercise and diet have a significant effect on the flavour of the meat; the ham is cured for 36 months. This grade is divided into black-label jamón 100% ibérico de bellota, produced from pure-bred Iberian pigs, and red-label jamón ibérico de bellota from free-range pigs that are not pure-bred.
The next grade is called jamón ibérico cebo de campo. This ham is from pigs that are pastured and fed a combination of acorns and grain.
The third type is called jamón ibérico de cebo, or simply, jamón ibérico it is cured for 24 months and is the most popular due to its cheaper prices and shorter curing time. This ham is from pigs that are fed only grain.

Jamones de bellota are prized both for their smooth texture and rich, savory taste. A good ibérico ham has regular flecks of intramuscular fat (marbling). The fat content is relatively high compared to jamón serrano, thus giving a rich taste. The jamón ibérico de cebo is a national Spanish delicacy with a deep red almost black colour and even marbled fat through-out. As with the serrano there are so many ways to eat the jamón ibérico however the best way is to cut by hand and to eat the thinly sliced meat by itself. Download our info sheet

Pickled seafood

The boquerons (marinated anchovies) NASSARI are elaborated from the best prime material,obtained from our seas. Boquerons NASSARI is a fish that has been fished in the Mediterranean Sea, North Atlantic and the Cantabrian sea. They are produced by firstly being cleaned in abundant water, then marinated with wine vinegar and salt, this is how they obtain their characteristic flavour, colour and texture. Product cleaned one by one, by hand.

The anchovy (Engraulis Encrasicolus) is obtained from the larger of the species, through a process inherited from the ancient Romans, salting. A gastronomic product of high quality, valued for it's characteristic aroma, obtained from a long process of salting. Throughout the salting process, the fish's own blood and a long process of curing, gives it it's own characteristic aroma. The anchovy is carefully filleted, and each fillet checked one by one to guarantee the quality of the product.

Sobrasada

Sobrasada is a traditional soft cured sausage from Mallorca made with ground pork, paprika, salt and spices, and it is the national sausage of the Balearic Islands. At The Iberians we start with premium quality free-range pork add a pinch of sea salt and sun dried paprika from De la Vera (DOP), the result is a finely textured Sobrasada of excellent quality. It is traditionally shaped as a Salchichón, and wider than a chorizo. It is unique for its soft-spreadable texture. A remarkable dish from the Balearic Islands is the Sobrasada omelette with ‘rubbed’ tomato on toast. Sobrasada is usually served spread on crusty bread with Mahon cheese and toasted until it melts, there is no other sausage from Mallorca more typical than this except for the butifarró. Sobrasada is a versatile sausage and can also be used as a filling in pasta dishes, on pizza or fried with sea food or meat and even as part of a honey-based sauce making it one of the most versatile products of all Spanish cured meats. This is a gluten free product. Download our info sheet