GASTOS DE ENVíO: Se calcularán automáticamente según el importe total del pedido. PORTES GRATIS para pedidos superiores a 180 €
Supreme quality dry cured sausage similar to chorizo but with two significant differences: the first is the tripe in which it is stuffed (in this case it is the large intestine) and the second is the quality of the lean. Due to its thickness, it has a curing period of at least 7 months. Made with lean meat from pure Iberian pigs that have acquired their last 6 arrobas in a montanera regime based on acorns and herbs from the Extremadura pastures.