 The Iberian Beher were present in the world-wide of South Africa, prepared by "Pinichi" the official cutter of the Selection Champion of the World.
This Smartpack composes of: - Chorizo Iberian of Acorn Bernardo Hernández. Curing: 5 to 6 months. Approximate weight: 1,1 kg.
- Lomo Iberian of Acorn Bernardo Hernández.. Curing: 4 to 5 months. Approximate weight: 1,1 kg.
- Salchichón Iberian of Acorn Bernardo Hernández. Curing: 5 to 6 months. Approximate weight: 1,1 kg.
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