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The photo corresponds to a 150g tray.
The cular salchichón from Embutidos de Pablo is only produced during winter, in the heart of the Soriana mountains, following a 4 or 5-month curing period with the only assistance of the Soriano cierzo wind, made in a completely traditional and NATURAL way.
The photo corresponds to a 150g tray.
The cular salchichón from Embutidos de Pablo is only produced during winter, in the heart of the Soriana mountains, following a 4 or 5-month curing period with the only assistance of the Soriano cierzo wind, made in a completely traditional and NATURAL way.
