Iberian Batch with Reserve Cellar Ham + cured meats + cheese.
This batch of Cellar Ham and Iberian acorn sausage is composed of the following:
- Cellar Ham with a curing period of about 18 months
- Wedge of raw milk cured sheep cheese approximately 250 grams
- Iberian acorn salchichón approximately 500 grams
- Iberian acorn chorizo approximately 500 grams
- Gift ham holder box
Optional:
- Iberian field bait loin 50% Iberian breed approximately 500gr
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