Iberian Salami – 5–6 Months Natural Curing 100g

Using the most traditional and artisanal methods,
the smooth and delicate flavor of Pedro Nieto’s Iberian salchichón satisfies even the most demanding and refined gourmet, with its blend of numerous spices and aromas from the Salamanca region.

Curing: Aged and dried for 5 to 6 months in ideal natural environments, following the care and tradition of four generations.