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Thinly sliced and vacuum-packed pieces of cured cured pork head, weighing approximately 150 gr.
Pieces of cured pork head cut into thin slices and vacuum-packed, with an approximate weight of 150 gr
Thinly sliced pieces of stuffed cabezada. We produce it in our workshop and factory using a traditional family recipe. With a minimum curing time of 90 days, to ensure the optimum curing point and guarantee the quality and flavour as always
Thinly sliced and vacuum-packed pieces of cured cured pork head, weighing approximately 150 gr.
Pieces of cured pork head cut into thin slices and vacuum-packed, with an approximate weight of 150 gr
Thinly sliced pieces of stuffed cabezada. We produce it in our workshop and factory using a traditional family recipe. With a minimum curing time of 90 days, to ensure the optimum curing point and guarantee the quality and flavour as always
