The prestigious Spanish company Campo Charro (Salamanca) presents this Iberian acorn-fed Sausage (Chorizo Iberico de Bellota) as a result of the careful selection of the best Iberian pigs that graze in freedom at Salamanca's pasture. Paprika from Extremadura, garlic, oregano and the best Iberian meats are fused during 4 months of maturation to bring us...
Once again, the best Salamanca's pastures brings us the result of the best Iberian pigs raised in total freedom by the hand of Campo Charro to delight us with this Iberian Acorn-fed Salami Sausage (Salchichon Iberico de Bellota) of extraordinary elegance and careful taste.
Impressive Iberian acorn-fed Pork Loin (Lomo Iberico de Bellota) from the prestigious Spanish company Campo Charro, with the perfect maturing grade (4 months) ready to be enjoyed by those who appreciate the dedication of well done things. Despite its large size it will not last long, you will see!
When the best meats of the Iberian Pigs are mixed with the tradition and the know-how of the prestigious Campo Charro company, there's no more to add. Only Paprika from Extremadura, garlic and oregano. We get a unique piece that will make us enjoy the best Sausage from Salamanca (Spain) thanks to Iberian pigs raised in total freedom at Salamanca's pastures.
When the unrivaled quality of the Iberian Pigs raised in total freedom at Salmanca's pasture is mixed with the good work of the traditional Campo Charro company, the result is this spectacular Iberian Salami Sausage (Salchichon Iberico) that carries within itself years of tradition.
Growing in freedom at Salamanca's pasture confers to the Iberian pig a special quality. That the good artisans of the traditional Campo Charro company know how to take care of with dedication to elaborate sausages like this Iberian Pork Loin (Lomo Iberico), thanks to which you can taste the art and good Spanish gastronomy.
The little brother of the Iberian acorn-fed Salami (Chorizo Iberico de Bellota) by La Hoja del Carrasco designed for those who prefer the best perfumes in small jars. An ideal format that does not abandon the best Guijuelo (Spain) tradition and that shows from the first bite the seal of superior quality. Unmatched.
Half piece of the best Iberian Salami Sausage (Salchichon Iberico de Bellota) from Guijuelo (Spain) by the hand of La Hoja del Carrasco that with this Iberian acorn-fed Sausage shows us why the best lean meat of the Iberian pig is the destined to be part of this spectacular wonder. Intense and deep flavor difficult to forget.
100% Iberian acorn-fed Pork Loin "Unico" (Lomo Iberico de Bellota) "La Hoja del Carrasco". From Guijuelo, Salamanca (Spain). The whole piece has an approximate weight of 500 gr. Presented in a special, vacuum packed tube, this acorn-fed Iberian loin remains 2-3 days in the fireplace with oak wood, before being moved to natural drying sheds to end their...