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Anchovy Santoña in Olive Oil. Lata 550g
41.50EUR

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The Iberian Sausage

This product is the result of the selection of the best and finest pieces of beef and pork Iberian. Once flavored with salt, pepper, garlic and oregano, are embucha for subsequent air-cured in the mountains for 4 months.

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Telefono Pedidos:
925 228 460

Tips

1. History of Iberian Pork
2. Health and Iberian ham
3. Court, consumption and conservation
4. As sharpening a knife

5. The Acorn Iberian
6. The Iberian Sausage
7. The Iberian Salami
8. The Lomo Iberian
9. The Iberian ham

10. Differences between Iberian "acorn" and Iberico "Recebo"

11. Tips for buying a good cured ham from acorn

12. As cut a ham

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