Salchichón Ibérico Cebo CALDERON y RAMOS
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Salchichón Ibérico cular is made from the native Spanish ibérico pig, characterised by its sweet & savoury flavour profile. Curing takes place in natural drying sheds during a minimum period of five months. Best served at room temperature and should be thinly sliced. Store in a cool, dark place, wrapped in a tea towel or even better hang in the pantry. Gluten free.