Extra Iberian pork sausage cured following the traditional method. Its horseshoe shape is its main characteristic, in addition to being stuffed in very fine natural casings. This exquisite salami is made with the best meat from Iberian pigs. It is seasoned with salt, paprika and other spices, maintaining the traditional recipe. Cured in natural drying sheds at an altitude of 1200 meters in the Sierra de Azálvaro (Spain).

Piece 400 gr. aprox.

Salchichón Extra de Cerdo Ibérico

CHF22.90Price