Iberian ribs from Iberian pigs raised in freedom on the farms and countryside of Salamanca in the regime of "bait campeado". They are animals with a minimum of 12 months of age before slaughter. In the last two months of life they are fed based on the resources of the Mediterranean forest exercising muscles and grazing freely among trees and shrubs of the Valdelazarza farms, between the towns of Alba de Tormes and Piedrahita and Navalcuervo in Palacios de Salvatierra, which belongs to the municipality of Guijuelo.
The Iberian ribs are the small ribs attached to the loin that carry meat from that Iberian loin. They are served in 7-10 units. For a good stew or grilled a bite of madness.
Specs:
CHECK OUR PRICES FOR HOSPITALITY: locos@ibericomio.es
Note: The Iberian meat will arrive at your home with refrigerated transport. SEUR FRIO
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The Ingelmo family has been raising Iberian pigs in the Sierra de Béjar and Candelario for more than 25 years. The Valdelazarza and Navalcuervo farms are traditional farms where the dedication and care of the Iberian animal translates into the quality of San Ingelmo hams and sausages.
Iberian ribs from free-range pigs in Salamanca are offered, ideal for stews or grilled meats. They are shipped fresh, in packs of 7-10 units, with an average weight of 100 grams per rib, and can be kept refrigerated for up to 7 days or frozen for up to 3 months at home.
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