Artisan production. It is a traditional sausage from Aragon

It is characterized by having 60% of lean meat or bacon and a maximum of 40% of jowl or bacon and smoked sweet paprika. Wrapped in natural casing.

It is recommended to take it out of the wrapping 24 hours before consumption, so that it airs, and to consume within the following 20 days.

Horseshoe-shaped piece of 380 g vacuum-packed.

Produced by Jamones Bronchales (Bronchales, Teruel).

Hams made by Jamones Bronchales (Bronchales, Teruel)