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The smoking is done following the traditional method of the Extremadura region of "La Vera"
* Pata Negra Bellota from Jabugo
* +36 Months of curation in natural curing rooms
D and Calcium
Paleta (shoulder) Ibérico cebo de campo (grass-fed)
paleta 50 iberica ohne knochen 2 5kg ziegenkäse The smoking is done following* Boned and polished piece * Minimal waste * Iberian pigs bred in the Dehesa * +20 months of curation in natural curing rooms Paleta (shoulder) Ibrico cebo de campo (grass fed), boneless piece. Cured by hand for 20 months. Coming from iberian pigs bred in freedom in the Dehesa of Huelva. Region: Jabugo, Huelva, Spain Net weight: 2,5kg
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