"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 a 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.
Due to the hand-made and artisan nature of our cured meats, each item might vary in size and weight.
Minimum weight guarantee for this product, 350g.
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.