Jamón ibérico bellota | Ibéricos de Guijuelo PATABRAVA

The most select meats of the best group of pigs classified by the Designation of Origin of Guijuelo as “Acorn-fed” are chosen by knife, seasoned and marinated with natural spices and paprika of the D.O. “La Vera”. Afterwards they are stuffed in natural “culares” casings and cured by oak firewood smoke just the same and in the same wooden hood since 1881.

After they are stuffed in thin “fibran” casings and cured by smoke from oak firewood exactly like and in the same wooden hood since 1881. They are excellent to the taste, either cured to be eaten in thin slices or to be fried. If you want to fry the sausage, let us know in the observations of your order, so that we will let you know the availability due to its preparation only during the most traditional dates.