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Salchichón Paulino – Pata Negra

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Salchichón Paulino is another type of cured sausage from Spain, specifically from the Iberian Peninsula, similar to Chorizo Paulino. It is made with high-quality pork cuts, being these pigs raised outdoors in the Dehesa de Sierra de Aracena. The pigs are 100% Iberian and feed on acorns and live in a natural environment that favours their exercise and natural aroma: an authentic 100% Iberian Salchichón de Bellota of the highest quality.

The salchichón has a more subtle flavour among the sausages, seasoned with black pepper, garlic and other spices such as nutmeg and cloves. This gives it a milder and less spicy flavour than chorizo.

Like Iberian chorizo, Iberian salchichón is usually cured and dried, which helps to develop its flavour and texture. It is usually sliced thinly and served as part of a charcuterie board or as an appetizer, making it a popular choice among Spanish charcuterie lovers.


  • Best Salchichón from Paulino
  • Made from selected 100% Ibérico pork (no crossbred)
  • Free-range pigs fed on grass and fallen acorns  (De Bellota)
  • Dry-Cured following traditional methods
  • Directly imported from the farm in Spain to your table
  • 100% natural