One of the most traditional and popular cured sausage of the Spanish charcuterie.
Comes from intensively fed Iberian pigs. Seasoned with cayenne pepper, salt, garlic and natural paprika, stuffed into natural casing, and slow cured for months in our natural drying rooms and cellars.
It comes vacuum packed so that you will 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.