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.
Iberian Ribs are served in 3 units. Each pig has two ribs that are split into 3. We take a rib strip from each part of the ribcage.
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 pigs raised in freedom in Salamanca, fed in a natural way. Each pack includes 3 strips of ribs, with an average weight of 400-450 grams per strip. The meat is fresh, certified and traceable, shipped refrigerated and vacuum-packed.
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