Salchichón Ibérico Cebo CALDERON y RAMOS

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.