Acorn Iberian delights Bernardo Hernandez

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.