Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December
Produced from the meat of Iberico pigs that have been reared outdoors in the province of Salamanca and have fed on natural grasses, cereals and, on occasion, acorns.
Cured for a minimum of 30 months by a third generation family firm, the meat has a gently sweet aroma, a well balanced combination of savoury and rich notes and a long , clean aftertaste.
|Nutrition -||Per 100g|
|Energy||1287kJ / 304kcal|
|of which saturates||8.5g|
|of which sugars||0.5g|
|* Typical values per 100g|
Produced by an ibérico meat-curing specialist who has more than 100 years of experience in this area, located in the famous ham-producing town of Guijuelo, Salamanca. Using this knowledge and allying it to a constant drive to maintain their standards of excellence, they make consistently high-quality ibérico charcuterie.
Use this popup to embed a mailing list sign up form. Offer incentives to customers to join and build your mailing list.