Salchichon Iberico

COVAP Salchichón Ibérico is a dry-cured Spanish sausage in the salami tradition, often called the pata negra of Spanish charcuterie, offered here in a beautifully sliced package. Sourced from 100% purebred Ibérico pigs that roam freely through the dehesa woodlands of Los Pedroches and feast on acorns during the montanera season, this salchichon iberico is defined by its deep, savory aroma and an elegant balance of spice that highlights the natural sweetness and marbling of the meat. Seasoned simply with salt, black pepper, nutmeg, and a hint of coriander—and rich in oleic acid, the same heart-healthy monounsaturated fat found in olive oil—the result is a silky dry-cured Ibérico sausage with low acidity, a clean finish, and an unmistakably Ibérico richness.

Unlike chorizo, salchichón contains no smoked paprika, making it more delicate and aromatic—closer in style to the great cured sausages of Cataluña and Castile. COVAP crafts this Spanish cured sausage from 100% purebred Ibérico pigs raised free-range on the holm oak pasturelands of Los Pedroches, Córdoba, packing the seasoned meat into natural casings before air-curing in their traditional drying cellars.

Serve these sliced Ibérico sausage pieces at room temperature so the marbled fat softens and the aromatics emerge fully. Salchichón shines on charcuterie boards, layered onto warm bread, or alongside sharp sheep’s milk cheeses, olives, and almonds. It also adds luxurious depth to simple tapas and wine gatherings.

COVAP, founded in 1959 as a cooperative of farming families in the Valle de Los Pedroches, is the largest Ibérico farmers’ cooperative in Spain. Certified under the Protected Designation of Origin D.O.P. Los Pedroches and carrying the black-label bellota classification, COVAP produces acorn-fed Spanish cured meats that reflect the highest level of craftsmanship and full farm-to-table traceability.

• Pairings: Ribera del Duero, Tempranillo Joven, Amontillado Sherry, aged Manchego, Idiazábal, Marcona almonds.