Palette with a minimum curing period of 24 months, made from acorn-fed pigs in the Extremaduran meadows and naturally dried, with a unique microclimate. Marbled meat that sticks to the palate.
- Sweet patatera blood sausage 0.33-0.38 approx
- 2 packages of Gran Reserva ham, approximately 80 grams each
- Iberian loin cream 250 grams
- Iberian ham cream 250 grams
- 200g portion of Casar sheep cheese
- 2 wedges of Don Ismael aged mixed cheese, approximately 500 grams total
- 2 packs of Jabuguito chorizo and blood sausage, approximately 600 grams
- Half Ibérico morcón, approximately 350-400 grams
- Herradura Ibérico chorizo, approximately 330-380 grams
- Herradura Ibérico salchichón, approximately 330-380 grams
- In a gift box