Seasoned with salt and natural paprika, stuffed into natural casing, and slowly cured for 4 to 5 months. Comes vacuum packed. Slices, 100g.
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.