Iberian salami cebo campo cular

Fruit of the best meats of the Iberian pig finely chopped and minced, secret, fan, sirloin, the Iberian sausage cebo de Torrencinas field, is made following the same processes and recipes that have been passed from generation to generation in the Salamanca region of Guijuelo.

Salt, garlic, black pepper and natural spices (and the occasional secret ingredient!) Are added to the top quality meats from the Iberian pigs raised in the local pastures.

The smoking, settling and curing process carried out is never less than four months, since only by giving time to time we achieve the extraordinary flavors for which we are known all over the world.