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Las longanizas fatal, ya que cuando abrimos la bolsa olían a amoniaco y las tuvimos que tirar. El resto todo bien.
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Half piece of Iberian Chorizo from Samanca by Artesana Jamonera.
Natural sausage made with high-quality Iberian meat. Its artisanal production process and blend of spices give the Iberian chorizo raised in Salamanca a unique flavor.
*Approximate price for 1/2 piece of 700 Kg.
*In the preparation of fresh products, there may be a slight variation in the final price depending on the weight.
The Iberian pig is the native breed of the Iberian Peninsula, providing meat products with exceptional nutritional values.
Artesana Jamonera has over 40 years of experience in the ham sector, offering products of the highest quality, ensuring proper curing and a quality that matches the characteristics of each product.
It is made with lean meat, fat, salt, and paprika. It is seasoned with the necessary ingredients and marinated at around 4º for 12 hours. Then, it will dry in a cellar with specific characteristics for 3 to 5 months.
In refrigeration: Tª = 5ºC
In freezing: Tª < -18ºC.
Package: vacuum-sealed in plastic bags and/or in polyfoam trays suitable for food use.
Packaging: cardboard boxes suitable for food use.
Refrigerated: 5 days
Refrigerated, vacuum-sealed: 15 days
Frozen: 18 months
Half piece of Iberian Chorizo from Samanca by Artesana Jamonera.
Natural sausage made with high-quality Iberian meat. Its artisanal production process and blend of spices give the Iberian chorizo raised in Salamanca a unique flavor.
*Approximate price for 1/2 piece of 700 Kg.
*In the preparation of fresh products, there may be a slight variation in the final price depending on the weight.
The Iberian pig is the native breed of the Iberian Peninsula, providing meat products with exceptional nutritional values.
Artesana Jamonera has over 40 years of experience in the ham sector, offering products of the highest quality, ensuring proper curing and a quality that matches the characteristics of each product.
It is made with lean meat, fat, salt, and paprika. It is seasoned with the necessary ingredients and marinated at around 4º for 12 hours. Then, it will dry in a cellar with specific characteristics for 3 to 5 months.
In refrigeration: Tª = 5ºC
In freezing: Tª < -18ºC.
Package: vacuum-sealed in plastic bags and/or in polyfoam trays suitable for food use.
Packaging: cardboard boxes suitable for food use.
Refrigerated: 5 days
Refrigerated, vacuum-sealed: 15 days
Frozen: 18 months
