Iberian cured loin of pork Monteparra Guijuelo 1,2 - 1,5 Kg.
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From Iberian pig fed in the field with natural feed, acorn and fresh herbs. Handmade in natural dryers. Cured for a minimum of 2 to 3 months in a slow way, leaving a tender, veined and unparalleled aroma.
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