Weight 700 gr aprox.
Warning: Last items in stock!
This is a manufactured product with the best ingredients. The Iberian chorizo The Campiña is a sausage of Iberian meats get after a selection of Iberian pork of the highest quality. This sausage is seasoned with salt and pepper, then is left to stand for a period of about 24 hours. In this way begins the curing process which always depends on the weight of the piece, at each ways the curing period is never shorter than 45 days.
No customer reviews for the moment.
Goat cheese cream in olive oil 'Rey Cabra' Jar...
"La Arriateña" half-seasoned cheese wedge...
Sugar cane honey 350 gr.
Myjamon Iberian Cebo ham 50% in vacuum bags...
Melgar Iberian Fresh Chorizo -Big - weight 1 kg...
Serrano ham vacuum packed 100 gr. approx.
Sanabria wedge seasoned cheese 200 gr. approx....
The Morcon is a sausage relatively unknown...