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Half piece of Bellota Campaña Chorizo from Artesana Jamonera.
High-quality Bellota Campaign cured sausage. Made naturally, with the best seasonings and lean meat from Iberian pigs raised in Salamanca.
*Approximate price for a 750g half piece.
*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, producing meat products with exceptional nutritional values.
Acorn Quality: This classification represents the highest quality. Iberian pigs are raised freely in the meadows and have been fed with natural grass and acorns.
Artesana Jamonera has over 40 years of experience in the ham sector, offering products of the highest quality, guaranteeing 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 necessary ingredients and marinated at around 4ºC for 12 hours. Afterwards, it is dried 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 polystyrene 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 Bellota Campaña Chorizo from Artesana Jamonera.
High-quality Bellota Campaign cured sausage. Made naturally, with the best seasonings and lean meat from Iberian pigs raised in Salamanca.
*Approximate price for a 750g half piece.
*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, producing meat products with exceptional nutritional values.
Acorn Quality: This classification represents the highest quality. Iberian pigs are raised freely in the meadows and have been fed with natural grass and acorns.
Artesana Jamonera has over 40 years of experience in the ham sector, offering products of the highest quality, guaranteeing 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 necessary ingredients and marinated at around 4ºC for 12 hours. Afterwards, it is dried 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 polystyrene trays suitable for food use.
Packaging: cardboard boxes suitable for food use.
Refrigerated: 5 days
Refrigerated, vacuum-sealed: 15 days
Frozen: 18 months
