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Dry cured sausage of the highest quality made with Iberico pork loin that has acquired its last 6 arrobas (69 Kg.) During the "montanera" (period of use of the acorn between the months of November and March) feeding in total freedom exclusively from acorns and herbs from the pastures of Extremadura. Seasoned for 48 hours with sweet paprika from La Vera or garlic and stuffed in natural casing with butter. Maturation period in a natural drying room of 6 months. Price per 100 g.