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100% Iberian “Bellota” cured pork Loin

Minimum curing time: 90 days.

Approximate weight: between 0.900 and 1.5 kg.

Varieties: With without paprika.


Iberian “Bellota” cured pork Loin

Minimum curing time: 90 days.

Approximate weight: between 0.900 and 1.5 kg.

Varieties: With without paprika.



Iberian “Campo” cured pork Loin  

Minimum curing time: 90 days.

Approximate weight: between 0.900 and 1.5 kg.

Varieties: With without paprika.

 

                                                                         

Iberian “Cebo” cured pork Loin

Minimum curing time: 90 days.

Approximate weight: between 0.900 and 1.5 kg.

Varieties: With without paprika.



Small Iberian “Bellota” cured pork Loin     

Minimum curing time: 90 days.

Approximate weight: between 0.300 and 0.600 kg.                                                                                    



Small Iberian “Cebo” cured pork Loin              

Minimum curing time: 90 days.

Approximate weight: between 0.300 and 0.600 kg.