Iberian cured sausages
Spain has a long expertise preparing cured hams and sausages, taking advantage of particularities of the terrain, the race of pigs and climate. Thanks to these variables, we can enjoy cured meats, among iberic ham, chorizo, salcjichón and lomo, all properly sliced and vacuum packed. Just open at least one hour before serving at normal temperature. Envelopes cannot be eaten!!
Sliced 100gr. envelope of Iberic Salchichón de Bellota (acorn) cured. The heavenly mix of meats, spices and additives to create an unique experience to your palate...