"La Campiña" Iberian shoulder, Guijuelo, Salamanca. Seasoned for more than 18 months, Weight 4-5 kg approx.
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"La Campiña"'s Iberian shoulder from Guijuelo, in the northwestern of the Spanish province of Salamanca, it is obtained from Iberian pigs reared until they reach 160-180 kg, fed in a natural way in the fields and in the terminal phase fed with natural fodder. Seasoned for more than 18 months.
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