El Enebral’s organic salchichon is a dry-cured sausage with a mild, peppery flavour and a sweet hint of nutmeg.
A beautiful marbling of fat gives the salchichon sausage its unique creamy texture and rich flavour.
Brindisa has one simple objective: to provide unbeatable Spanish food. The company was amongst the first to import fine Spanish foods in the UK and is renowned for its authentic tapas restaurants in London. All of Brindisa’s charcuterie is sourced from the Biobardales organic pig farm in Avila, where the pigs roam the sunny lowlands of the Sierra de Gredos mountains and are allowed to mature slowly on a diet of organic grains, pulses and chestnuts. Like other cured meats, the salchichon sausage is air-dried for several months to achieve its distinctive flavour and texture.
Keep in your fridge or can be frozen if you wish.