Its mild and delicate flavor will satisfy the most demanding gourmet taste. It holds spices and aromas of the local lands.
Curing: in natural drying chambers, stays from 5 to 6 months maturing and drying, with the caring and tradition of three generations.
Ingredients: loin of acorn fed Iberian pork, spices, salt and garlic.
37770 Guijuelo (Salamanca). Tfno 0034 923 58 02 01 Fax 0034 923 1580 47