Iberico de Bellota Salami slices from Salamanca. Made from acorn-fed pigs, smoked and dry-cured in the traditional way for 3 to 4 months. These pigs roam freely in the oak groves of Extremadura, Spain. With a smooth silky taste it is perfect for slicing, and particularly good as part of an assortment of cured meats! See our other cured Salami products here.
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