Iberico bellota loin Guillen 1.6 k. Guijuelo (Salamanca)
Made with the piece of spine complete with spices (garlic, paprika and oregano), embedded in gut of pig, rosal and / or fibran casing and cured in natural dryers. The whole piece measures about 75 cm. Long. The cut has a veined and juicy appearance.Curation Between 5 and 7 months.
Sausage Cular Iberico acorn