Iberian Bellota Salami Arturo Sánchez approx. 1.25 kg.

Iberian Bellota Salami Arturo Sánchez approx. 1.25 kg.
Iberian Bellota Salami Arturo Sánchez approx. 1.25 kg.

Iberian Bellota Salami Arturo Sánchez approx. 1.25 kg.

Iberian Bellota Salami Arturo Sánchez approx. 1.25 kg.

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Huverfruit
Rating: 4.8
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Shipping time: 24 - 48 h
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Alérgenos y características

Appellation of origin

Guijuelo

Appellation of origin

Guijuelo

This information is obtained automatically and may not be 100% true. If you have any questions, contact us.

High-quality pieces of Iberian pork, salt, black pepper, spices.

Net weight:

Iberian Bellota Salami produced in Guijuelo, using high-quality pieces of Iberian pork, salt, black pepper, and spices. Manually stuffed with natural casing and dried over oak wood, with a curing process of more than 6 months. Approximate weight of each piece between 1 and 1.5 kg.
Iberian Bellota Salami Arturo Sánchez comes from the town of Guijuelo, renowned for its tradition in Iberian cured meats. This salami is made from fine cuts of Iberian pork, combined with salt, black pepper, and other spices. The process includes manual stuffing using natural Iberian pork casing and gentle drying over oak wood. The curing extends for over 6 months, developing an authentic and refined flavor. Each piece weighs approximately between 1 and 1.5 kg.
The product information has been processed automatically, so it may contain errors. In case of doubt, please contact us.

Ingredients

High-quality pieces of Iberian pork, salt, black pepper, spices.

More information

Net weight:

Iberian Bellota Salami produced in Guijuelo, using high-quality pieces of Iberian pork, salt, black pepper, and spices. Manually stuffed with natural casing and dried over oak wood, with a curing process of more than 6 months. Approximate weight of each piece between 1 and 1.5 kg.
Iberian Bellota Salami Arturo Sánchez comes from the town of Guijuelo, renowned for its tradition in Iberian cured meats. This salami is made from fine cuts of Iberian pork, combined with salt, black pepper, and other spices. The process includes manual stuffing using natural Iberian pork casing and gentle drying over oak wood. The curing extends for over 6 months, developing an authentic and refined flavor. Each piece weighs approximately between 1 and 1.5 kg.
The product information has been processed automatically, so it may contain errors. In case of doubt, please contact us.

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