The Iberico Cebo Loin Guijuelo is made from Iberian pigs fed outdoors on cereal in the meadows.
This typical product of Salamanca has a minimum ripening time of 4/5 months.
It is stuffed by hand with Designation of Origin Pimenton La Vera paprika, garlic salt, oregano and nitrifying.
Its color is pink with white grease veins.
Its flavor is very nice.
Approx. weigh 1.2 Kg
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|Type||Cured Pork Sausage|