Pata Negra Schinken 100% Ibérico Beher bio made according to traditional recipe

made according to traditional recipe in Guijuelo (Spain)

* Very good value for money

sehr angenehm am Gaumen und leicht fruchtig

Cured by traditional methods for 18 months

• Region: Galizien

Pata Negra Schinken 100% Ibérico Beher bio made according to traditional recipe* Pata Negra Bellota from Guijuelo * 100% Iberian pigs bred in the Dehesa * +36 Months of curation in natural curing rooms * One of the most awarded Jamn Ibrico in Spain Pata Negra Jamn 100% Ibrico Bellota (acorn fed). Cured by traditional methods for 36 months. Coming from Iberian pigs bred in freedom in the Dehesa of Guijuelo. Region: Guijuelo, Salamanca, Spain Net weight: 7kg bone in 4,5kg boneless