Comes from Iberian pigs bred free-range, fed on acorns during the fattening period.
Seasoned with salt and natural paprika, stuffed into natural casing, and slow cured for 4 to 5 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.