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Net weight:
*the photo corresponds to a 150g tray
The salchichón cular from Embutidos de Pablo is only made during the winter, in the heart of the Sierra Soriana, following a period of 4 or 5 months of curing with the only help of the Soriano cierzo wind, made in a completely traditional and NATURAL way
Net weight:
*the photo corresponds to a 150g tray
The salchichón cular from Embutidos de Pablo is only made during the winter, in the heart of the Sierra Soriana, following a period of 4 or 5 months of curing with the only help of the Soriano cierzo wind, made in a completely traditional and NATURAL way
