GASTOS DE ENVíO: Se calcularán automáticamente según el importe total del pedido. PORTES GRATIS para pedidos superiores a 180 €
Cured sausage made with acorn-fed Iberian bacon seasoned with salt and paprika. It is stuffed into natural casing, leaving it to cure in dryers for approximately 30 days. It is traditional in the Extremadura slaughterhouses, so it has a high quality "homemade" sausage flavor.