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Extra Iberian Salchichón from Extremadura BERÍDICO
It has been elaborated from iberian pigs from Extremadura and north of Andalusia.
Classification | De Cebo Ibérico (Iberian Cebo) |
Label | White |
Origin | Extremadura |
Curing Time | More than 3 months |
BREED | 50% ibérica |
Iberian salchichón elaborated following traditional techniques.
They use the lean parts of the Iberian pig and dress them with different seasonings ( garlic, black pepper, sea salt). Then, the resultant product has been cased in intestines, and later it is cured in drying cellars in Extremadura, giving the piece an unforgettable and original taste.
The perfect product for gourmets!
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