Iberian dam from Iberian pigs raised in freedom on the farms and countryside of Salamanca in the "bait campeado" regime. 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 Dam is the piece of Iberian meat located in the neck or head of the Iberian pig, at the top of the loin. Each Iberian pig has 2 prey. It is the piece with the most balanced proportion of fat and lean of all those of the Iberian pig. It is very juicy and grilled will delight diners
Specs:
CHECK OUR PRICES FOR HOSPITALITY: locos@ibericomio.es
Note: The Iberian meat will arrive at your home with refrigerated transport. SEUR FRIO
Specific References
Aviso sobre la Ficha de Producto
Desde Ibericomio.es recomendamos a todos nuestros usuarios que siempre antes de consumir cualquier producto lean con detenimiento la información nutricional del mismo, el listado de ingredientes y las sugerencias de consumo y/o conservación. También recomendamos se atienda a toda información ya sea voluntaria y/o obligatoria que aparezca en el etiquetado del producto o bien sea facilitada por el productor del mismo. Advertimos que pueden existir errores de transcripción en nuestro portal relativos a la información del producto.
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.
Ver más productos de este productorIberian prey from pigs raised in freedom in Salamanca, fed with natural resources from the Mediterranean forest. Each pack includes the piece of meat located on the neck or head of the Iberian pig, at the top of the loin. Each Iberian pig has 2 dams. This piece stands out for its balance between fat and lean, being very juicy and perfect for grilling.
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