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Since 1910 the Castro y Gonzalez family have cured hams made from the ibérico pig. Their curing cellars are in Guijuelo, Salamanca – home to more traditional ibérico ham curers than anywhere else. Castro y Gonzalez ibérico cebo de campo hams are slowly cured for a full 30 months. This is delicious ham – wonderfully fragrant and very richly flavoured.
Produced from outdoor reared pata engram pigs fed on cereals, acorns and natural grasses
Cured for by an artisan family business with 100 years’ experience
Made and slowly cured in Salamanca, central Spain
Wonderfully fragrant ham with rich, concentrated flavour
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