Salchichón Ibérico de Bellota
Cured pork sausage, seasoned with whole peppercorns
Final Plating
Server Description
Cured sausage, made from acorn-fed, free-range Ibérico de Bellota pigs, black peppercorn
pronunciation
SAL CHEE CHON - E BEAR E KO - DAY - BAY YO TAH
runner description
Salchichón Ibérico
Line up notes
allergies
–
–
Gluten
–
–
–
ingredients
- 1.5 oz of Salchichon de bellota sliced thin
- 1 pc piparras
- 1 pc grilled sour dough- cut in half and toasted
- 1 TBSP membrillo puree
sourcing
procedure
- Serve as pictured
critical control points
- The salchichon is best when sliced paper thin.
- Salchichon room temperature is how should be served.
- The Slicer needs to be sharpened daily!
PACKAGING
Plateware