"Artisanal curation and production"
Produced with selected lean parts and marbled meat from the Iberian pig. Comes from intensively fed free-range Iberian pigs.
Seasoned with salt and ground black pepper, nutmeg and garlic stuffed into natural casing, and slowly cured for months in our natural drying rooms and cellars.
It comes vacuum packed so that you get its full intact aroma.
Origin: Guijuelo, a municipality located in the province of Salamanca, Castile and Leon, Spain.
Consumption: Because of its intense flavours you may eat it with traditional bread and other Iberian products. Best served at room temperature.