Information about Lot Iberian Bellota Sausage San Ingelmo. Salamanca
Lot of bellota ibérico sausage composed of:
- - Approx. 500g Chorizo de bellota
- - Approx. 500g Salchichón de bellota
- - 400g approx. Tenderloin bellota 50% ibérico
with GIFT: 380g CURED SHEEP'S CHEESE
Batch of bellota ibérico sausage made in Salamanca following the traditional recipe of the famous sausage towns such as Candelario or Puerto de Béjar and that the Ingelmo family continues to prepare in their facilities to be sent directly to your home.
(The price does not include the possible decoration)TECHNICAL DATA SHEET Lot Iberian Bellota Sausage San Ingelmo. Salamanca
- Weight
- 1,8kgs
- Category
- Acorn
- Racial purity
- 50% Iberian
- Feed
- Acorn
- Handling
- Raised in freedom in the countryside and mountains of Béjar, Ledrada and Candelario
- Minimal Healing
- 4 months min
- Appellation of origin
- Jamón Ibérico non-PDO
- Prepared in
- Salamanca
- Place of breeding
- Salamanca
- Delivery in
- 4 working days
- Allergen Information
- The product is suitable for all consumers, except those intolerant to milk and its derivatives (including lactose),
- Health Registration
- San Ingelmo Hams and Sausages. Spain 10.027505/SA
Product Sheet Notice
From Ibericomio.es we recommend to all our users that always before consuming any product read carefully the nutritional information of the same, the list of ingredients and the suggestions of consumption and / or conservation. We also recommend that you pay attention to all information, whether voluntary and/or mandatory, that appears on the product label or is provided by the producer. Please note that there may be transcription errors on our portal regarding product information.
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.
The bellota ibérico charcuterie bundle includes chorizo, sausage and 50% ibérico bellota tenderloin, with a gift of cured sheep's cheese. It is made in Salamanca according to the traditional recipe of the famous sausage-producing towns such as Candelario or Puerto de Béjar. The Ingelmo family continues to prepare these products in their facilities to send them directly to your home.