Product Description
Since 1910 the Castro y Gonzalez circle of relatives have cured hams made out of the ibérico pig. Their curing cellars are in Guijuelo, Salamanca – home to more traditional ibérico ham curers than anyplace else. Castro y Gonzalez ibérico cebo de campo hams are slowly cured for a full 30 months. That is delicious ham – wonderfully fragrant and really richly flavoured.
Ingredients
Spanish Iberico Pork, Salt, Preservative (E252)
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| Storage Instructions | Keep in a cool dry place. Cover any cut surfaces with clign film. |
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