Iberian cured ham in slices from La Finojosa. Leg ham with green label: pigs raised outdoors, fed on forage and cereals. Cured for 20-26 months in the cellar at Hinojosa del Duque (Córdoba).
The mention "cebo de campo", uses for the Iberian cured meats, means that the animal has not eaten acorns and fodder exclusively. In particular, cereals have been added to his diet. Choosing a cereal-fed ham is an interesting option in order to enjoy this authentic Iberian taste on a daily basis.
A refrigerated storage (between 0 and 8 °C) of the packet is recommended.
Sale in vacuum packed. Exact weight. (90 g)
It can be kept for several months.
Data sheet
Cured pork loin prepared from the loin (lomo), the lower back of the iberian pork. The meat is then lightly seasoned before being stuffed into a casing. It’s recommended to eat it in thin slices.
Cured Shoulder ham in slices, pure iberian porks from Los Pedroches (Cordoba, Spain) - pata negra pig breed, La Finojosa house. (100 gr.) Cured for 20-24 months in the cellar at Hinojosa del Duque (Córdoba).
100% Picual variety. 0.5 litre glass bottle. At Suerte Alta, we try to capture the intense flavour of this olive variety and to enjoy its benefits (high content in natural antioxidants).
Chorizo ibérico cular rojo is made from Iberian pig, and it is a classic product of Spanish sausages made here by Onofre home.
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