Results for
THE GOURMET CORP
Spain
Loin (erector spinae muscle), is one of the noblest pieces of the Iberian pig, fed from natural products such as herbs and cereals. Approximate weight per piece: 1 kg.
Request for a quoteTHE GOURMET CORP
Spain
The oldest in the winery, from 24 to 36 months of natural curing. Weight per piece 5 Kg. Approximately.
Request for a quoteTHE GOURMET CORP
Spain
The oldest in the winery, from 36 to 48 months of natural curing. Weight per piece 8 Kg. Approximately.
Request for a quoteTHE GOURMET CORP
Spain
Exquisite Iberian shoulder that is savoured after 36 months of natural curing in the cellar. The weight of each piece is approximately 5 kg and comes from Iberian pig fed only with a natural acorn.
Request for a quoteTHE GOURMET CORP
Spain
An exquisite acorn-fed ham that is savored after 36 months of natural curing in the cellar. The weight of each piece is approximately 8 kg and comes from Iberian pig fed only with natural acorn.
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Natural curing - Import exportNumber of results
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