This_sliced_salchichon_is_made_from_the_meat_of_iberico_pigs_that_spent_10-12_weeks_fattening_on_acorns_on_the_dehesa_of_Extremadura._This_salchichon_(equivalent_to_an_Italian_salami)_is_simply_seasoned_with_salt_and_black_pepper,_allowing_the_rich_flavours_of_the_acorn_fed_pork_to_come_clearly_through._This_product_has_been_awarded_with_1_star_in_the_Great_Taste_Awards_2016._The_judges’_comments_were:_”Lovely_fatty_sheen_to_the_meat._Sweet_aromas_with_a_slight_pepperiness._The_sausage_has_a_good_mild_porky_flavour_with_sweetness_from_the_fat._Pepper_seasoning_is_well_observed.”