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Iberian "Bellota Chorizo & Salchichon" Sausage

Curing time: 50 days.

Approximate weight: between 0.35 and 0,55 kg.


Iberian "Cular Extra Chorizo & Salchichon" Sausage

Curing time: 70 days.

Approximate weight: between 0,9 and 1.1 kg.


Iberian Extra Morcon

Curing time: 80 days.

Approximate weight: between 0.8 and 1.1 kg.


Vela "Bellota Chorizo & Salchichon" Sausage

Curing time: 40 days.

Approximate weight: between 0.2 and 0.26 kg.


Iberian Fuet

Curing time: 30 days.

Approximate weight: 0,185 kg.


Iberian Herradura Extra "Chorizo & Salchichon" Sausage

Curing time: 30 days.

Approximate weight: between 0.3 and 0.6 kg.

 

Iberian Morcilla Serrana

Curing time: 14 days.


Vela Iberian Morcilla

Curing time: 14 days.

Aproximately weight: 0,350 kg.