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Spain's classic embutidos are chorizo, salchichon and lomo. All of the embutidos are cured with salt, and then air-dried to reduce moisture content. These preservative processes prolong the life of the product.
The embutidos in this sectionare made from the Iberian black pig. The word 'Bellota' indicates that the product is made from the free-range acorn fed black pig. All the charcuterie pieces come vacuum sealed, with a shelf life of several months if unopened. Once opened, they are best stored in a cool dry place with the open end covered, and should keep well for several weeks.