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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.
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