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Iberian Wagyu Spicy Sausage

Iberian Wagyu Spicy Sausage


Iberian Wagyu salchichón is a sausage made in the traditional way, following the traditional Extremaduran slaughter style, exclusively with meat from animals certified as Iberian Wagyu, without mixing meat or fats from other animals.

Certified Iberian Wagyu meat comes from animals with at least 50% Wagyu genetics. They are reared in the Extremaduran pasture, in the north of Cáceres, in the foothills of the Sierra de Gata, and according to farming tradition. Reared on large extensions that allow the Wagyu to enjoy at least 2 hectares each, in a sustainable and biodiverse environment. Like the Iberian pigs, these animals feed on acorns during the Montanera season.

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Texture and flavour

It is homogenous thanks to the sausage stuffing and curing process in the veal gut. It is also succulent due to the fatty acids in the meat used as raw material.

It has a mild, yet strong and buttery flavour.

Production process

It is beef (Iberian Wagyu) with no added fat, only quality fat provided by the genetics and management of the animals in the pasture, seasoned with nutmeg, black pepper, garlic and salt. It is stuffed into natural beef guts and cured in a drying room at a controlled temperature and humidity for at least 4 months. A process that uses top quality raw materials from Cáceres, Extremadura, Spain.

Preparation and preservation

Open the vacuum-packed product 10 to 15 minutes before using it so that the product recovers its organoleptic characteristics and use directly.

Once opened, keep refrigerated and use as soon as possible.


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Lean beef (Iberian Wagyu), salt, black pepper, nutmeg, garlic, dextrin, soy protein, sugar, antioxidant (E-301), preservative (E-250).

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