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100% Ibérico Ham
100% Ibérico Ham
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100% Ibérico Paleta
100% Ibérico Paleta
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100% Ibérico Lomo
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100% Ibérico Chorizo
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100% Ibérico Salchichón
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100% Ibérico Panceta
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Beher USA
100% Ibérico Acorn-Fed Salchichón (Sausage) machine-cut sliced 2oz , Aged 120+ Days , Artisan Family Recipe, Only Natural Ingredients, Free-Range
$17.99
Unit price per
100% Ibérico Acorn-Fed Salchichón (Sausage) machine-cut sliced 2oz , Aged 120+ Days , Artisan Family Recipe, Only Natural Ingredients, Free-Range
Estimated delivery between May 11 and May 13.
100% Natural – No preservatives, No additives, No tricks: In a world full of processed products, this pork belly is a return to the essentials. Just Iberico pork, sea salt, and natural spices. No nitrates. No added sugars. Pure flavor, tradition, and respect for the product.
Free Range – Animal Welfare certified: Raised outdoors with total respect for animal welfare in a sustainable way, as it has always been.
Marinated and dry-aged for over 120 days, crafted from a century-old family recipe to achieve a delicately aromatic Ibérico salchichón with a perfectly balanced, refined texture and flavor.
100% Purebred Iberico, acorn-fed : We only work with the authentic breed, the one that has always been in our ecosystem, the pure Iberico pig, with its unique marbled fat, intense flavor, and that signature tender texture.
Crafted from 100% Ibérico pigs raised in Spain, then carefully cured and sliced right here in the U.S. : Preserving every drop of natural oil, bold flavor, and melt-in-your-mouth texture. The true taste of Spain, delivered straight to your table.
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Nutritional information
Average Values
Per 1 oz(28gr)
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Calories
128
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Total Fat
10g
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Saturated Fat
3,5g
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Trans fat
0g
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Cholesterol
25mg
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Sodium
290mm
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Total Carbohydrate
0g
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Dietery Fiber
0g
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Total sugars
0g
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Added sugars
0g
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Protein
5g
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Vitamin D
0mg
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Calcium
0mg
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Iron
72mg
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Potassium
1120 mg
“ALL NATURAL- MINIMALLY PROCESSED, NO ARTIFICIAL INGREDIENTS”
Iberico Pork, salt, dextrose, red wine, black pepper cracked, whole black pepper, nutmeg,
celery extract, ground cloves, lactic acid starter cultures.
- The 100% Iberico salchichón has an appetizing appearance, with a bright red color and shiny white fat.
- When cut, a compact and uniform dough is observed, with well distributed pieces of meat.
- The aroma is intense and pleasant.
In the mouth it has a smooth and juicy texture, with a balanced and harmonious flavor that leaves a persistent and pleasant aftertaste. - The 100% Iberico salchichón is a sausage that stands out for its quality and authentic flavor, ideal to enjoy at any time of the day
- Keep refrigerated between 35-44ºF
- Cool and dry place: *Shelf life is reduced by half
What does 100% Ibérico Black Label (pata negra) mean?
According to Breed
There are many different types of pork breeds and varieties inside them. Now, we will see the Ibérico breed and the others with the goal of understanding its main differences and become experts in the pork sector.
IBÉRICO PORK:
Very exclusive. It involves a complex and unique process of growth and product aging. There are 3 different types:
100% Ibérico: Both progenitors, mom and dad, are 100% Ibérico purebred.
This is the only pork that BEHER works with in its facilities.
75% Ibérico: It comes from breeding a 50% Ibérico pork with a 100% Ibérico mom.
50% Ibérico: It comes from breeding a Duroc pork with a 100% Ibérico mom.
Final products: Ibérico ham is officially classified by a color labeling system regulated by the Spanish government that sets 4 different labels according to the breed of the pork and its feeding. Thus, we can distinguish:
100% Ibérico de Bellota (pure Iberian breed and acorn-fed).
50% or 75% Ibérico de Bellota (crossbred with acorn-fed).
100%, 75% or 50% Ibérico de Cebo de Campo (free-range but not entirely acorn-fed).
Any Ibérico breed farm-raised and with cereals (Cebo).
Conservation & Shelf Life
Refrigerated
Keep refrigerated between 35–44°F
Cool & Dry Place
Shelf life is reduced by half
What makes 100% Ibérico Salchichón a gourmet experience?
One of Spain’s most iconic charcuterie cuts, made from 100% purebred spanish Ibérico pigs, delicately seasoned to enhance its rich, unmistakable flavor.
Now, discover the three elements that make it truly unique:
It starts with genetics, the rare 0.05% of true Ibérico
It all began in the early 1930s.
That’s when our family committed to protecting one of the rarest genetic lineages in the world.
At BEHER, we raise purebred 100% Ibérico spanish pigs, free-range on over 4,900 acres of our own dehesa.
They roam freely and feed on acorns and natural pasture — a diet that gives Ibérico its depth of flavor, natural juiciness, and unmistakable texture.
From breeding to curing, every step is controlled.
Then comes the family recipe, refined for over 100 years
Marinated and dry-aged for over 120 days, is hand-seasoned with fresh garlic, sea salt, natural spices, and authentic Pimentón de la Vera.
100% natural ingredients, it melts in the mouth with rich, savory layers.
Finally, a level of freshness only possible because we cure and slice in the U.S.A.
Raised in Spain. Crafted and cured in the United States.
100% Ibérico pigs are raised on family-owned farms in Spain. Is traditionally crafted and cured in Austin using authentic Spanish recipes and time-honored methods.
Since 2024, a dedicated Austin facility ensures full quality control, maximum freshness, and uncompromising standards.
USDA & FDA certified.
Spanish origin.
Traditional craftsmanship.
The result?
A richer aroma. A silkier texture. A deeper, more complex flavor — the true taste of Spanish Ibérico, freshly crafted for American tables.
Our History
Four Generations. One Obsession: Real Ibérico Flavor.
Our story begins in the early 1930s, in the small town of Guijuelo, Spain.
That’s where Bernardo Hernández started curing Ibérico the only way he knew how — slowly, by hand, and with deep respect for tradition. Not to build a company, but to craft something he’d be proud to serve at his own family table.
What began as a small artisanal practice grew into a lifelong obsession with doing things the right way.
Over four generations, we’ve refined every detail — from raising 100% pure Ibérico pigs to mastering the curing process — always guided by the same belief: real flavor comes from patience, care, and never cutting corners.
Today, BEHER remains a family business with the same purpose it had on day one: to protect the authentic taste of Ibérico and bring you products made with integrity, craftsmanship, and a flavor you simply can’t replicate.
Why you’ve probably never tasted real Ibérico Salchichón
Where Are the Reviews?
Great question. Since we’ve just introduced our Ibérico chorizo to the U.S., local reviews are still on their way.
But behind every slice is a century-old recipe, 164 international awards, and generations of expertise.
FAQs
Our salchichón is made exclusively with 100% purebred Ibérico pork, raised free-range and naturally fed. We use no additives, preservatives, or added sugars. The flavor comes purely from the quality of the meat, natural spices, and a traditional curing process.
No. Our salchichón is 100% natural. Only Ibérico pork, sea salt, and natural spices.
Each salchichón begins with select cuts of 100% purebred, acorn-fed Ibérico pork, gently chopped to achieve a consistent, delicate texture. It's then marinated with sea salt, garlic, and natural spices—no preservatives, no additives, no shortcuts.
Following a family recipe perfected over nearly a century, the mixture is slowly dry-aged using traditional methods, allowing time, airflow, and patience to bring out the full depth of flavor. This slow curing process—never rushed—develops a rich aroma, a firm yet tender bite, and a balanced, elegant taste that only true craftsmanship can deliver.
The result? A salchichón that tastes like Spain, made fresher than ever for the U.S. market.
All Natural – Minimally Processed, No Artificial Ingredients
Made with 100% Ibérico pork and a clean list of real ingredients: sea salt, a splash of red wine, cracked black pepper, nutmeg, celery extract, and just a hint of clove. No artificial preservatives, no additives—just a blend of bold, natural flavors and starter cultures that support traditional dry-curing. The result? An authentic taste that’s rich, aromatic, and unmistakably Ibérico.
We recommend storing it in a cool, dry place. Once opened, wrap it in kitchen paper or a cloth bag, and consume it within a few days to enjoy its full flavor and aroma.
Our 100% purebred Ibérico pigs are raised free-range and fed on acorns and natural resources from the dehesa, just as it has been done for generations, ensuring an authentic flavor and exceptional quality.
Every product comes from our family-owned farms and curing cellars in Spain, where we’ve been perfecting the art of Ibérico ham for over 90 years. We manage
the entire process — from genetics to packaging — to guarantee authenticity and quality.
Yes! We ship nationwide within the U.S. with secure, temperature-conscious packaging to ensure everything arrives in perfect condition. Standard and expedited options available at checkout.