Description
- Free-range iberico pig pork loin, from pigs raised at our own farm at extremadura. The pigs are fed with natural cereals, as well as with acorns, grass and any other which they may find at the "dehesa" (multifunctional agro-sylvo-pastoral system of the south-west spain)
- Dry-cured for approximately 5 months at the candelario (salamanca) mountains by the trusted "redondo iglesias" family, which count with nearly 100 years experience in the sector
- Ideal to have as a "tapa" together with red wine and bread
- Iberico certified (certifood) and quality certified (ifs)
- Gluten free and allergen free
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Free-range iberico pig pork loin, dry-cured at the "redondo iglesias" natural bodegas at the candelario mountains (natural park ), salamanca. Looked after by the ri “maestros jamoneros” with 100 years’ experience, since 1920
