Jamones Rosco
from Urnieta, Spain
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Origin
Montánchez, in the Extremadura region of Spain
Info
It is a little and succulent part of the loin with light strokes of paprika and garlic. In this product concentrates the Iberian essence giving it a peculiar taste.
Cured for 4 months
Cured for 4 months
Ingredients
Ibérico Bellota Pork, Salt, Pimentón, Seasoning (Sugar, Trisodium Citrate, Sodium Nitrite, Potasium Nitrate), Olive Oil, Garlic, Nutmeg, Orégano, Beef collagen casing
Tags
Iberico, Bellota, Pork, pata negra, jamon
Photos
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