|Produción limited and numbered
Soft to the cut and reddish (cherry) in sight with infiltrations of fat, our pieces give off a "flavor" (characteristic aroma) that in mouth tends to the sweet and leaves like rest a aftertaste of soft rancidity, typical of his permanence in natural cellars. A pleasure in all the senses.
Piece obtained of the back extremities of the Iberian Pig, bred in Guijuelo, Salamanca in the last months of montanera (natural pasture of holm oak and cork oak) until achieving some 170 Kg. Result of an careful cured natural of between 24 to 30 months, that give like result a long piece and stylized(80-90 cm.) Of fine cane (indicative of the purity of the race) and an external fat of golden tones that denote his natural feeding.
Curing of 24 to 30 months.
Weigh of the piece approximated: 7 kilos.
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