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* Essential ingredients of the Valencian Paella
Paleta (shoulder) Ibérico cebo de campo (grass-fed)
* +36 Months of curation in natural curing rooms
D and Calcium
• Region: Galizien
paleta 50 iberica ohne knochen 2 5kg ziegenkäse * Essential ingredients of the* Boned and polished piece * Minimal waste * Iberian pigs bred in the Dehesa * +20 months of curation in natural curing rooms Paleta (shoulder) Ibrico cebo de campo (grass fed), boneless piece. Cured by hand for 20 months. Coming from iberian pigs bred in freedom in the Dehesa of Huelva. Region: Jabugo, Huelva, Spain Net weight: 2,5kg
