Comes from 50% Iberian pigs breed, free-range in the meadows, fed on pasture and grain.
Slow curing process of at least 2 years. Following an artisanal process, it matures in our natural drying rooms and cellars, in the special microclimate of Guijuelo, Salamanca, Spain.
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.