It is a piece from pigs raised in freedom in the countryside of the pastures of Salamanca, fed on acorns and grasses.
Cured in a traditional and natural way for a minimum of 24 months.
It is a piece from pigs raised in freedom in the countryside of the pastures of Salamanca, fed on acorns and grasses.
Cured in a traditional and natural way for a minimum of 24 months.