Features of the Cured Iberian Butt:
Origin: Guijuelo (Salamanca).
Breeding: iberian pigs raised free on our farms all their lives.
Feeding: grass, natural pastures and acorns during the mast-feeding (October/ March).
Curing time: 3 months in natural drying sheds.
Ingredients: iberian pork dam, salt, paprika, spices, dextrose, lactose, dextrin, soy protein, milk proteins, antioxidants (E-301, E-300), preservatives (E-252, E-250). Non-edible wrapping.
Tasting notes: intense taste to the palate.
Shipping: piece around 450 g.
|Energy value||1,850 Kj/446 Kcal|
Why buy directly from Julián Martín's store?
In Julián Martín, we are manufacturers who have been specialized for 3 generations exclusively in the production of high quality Iberian Ham and Sausages. We have maintained a tight product quality policy for more than 80 years.
We have kept the traditional manufacturing process almost unchanged: the quality of Iberian ham is only achieved with exceptional raw materials, a special climatology and time, a long period of time...
If you are not satisfied with the product we change it at no additional charge. For more information you can contact us at +34 923 581 151 or by e-mail firstname.lastname@example.org