Located in the rolling hills of northern California, Encina Farms is
raising Spanish Iberico pigs as they would be in Spain. They graze over
350 acres of oak woodlands that look very similar to the dehesa
of western and southern Spain where these pigs forage.
Their Spanish style Salchichon is a traditional, cured sausage (with no added nitrates) that is recognized by the peppercorn and good ratio of meat to fat. A staple charcuterie product from Spain that resembles its better known italian cousin, the salami. Easy to eat, slice it thin and enjoy with some cheese and crackers, or by itself. Approximately 6-7oz.