Spain, Guijuelo-Salamanca
54km
...natural drying, resting in the cellar, knife slicing, and packaging. Ingredients: Gourmet Gold Ham and salt. Net Weight: 100 g. Distribution and Transport Conditions: There are no restrictions at room temperature. If vacuum packed, it should be kept at a temperature below 5ºC. For consumption, the recommended temperature is 15º-18ºC. Production Process: Hot cutting, cooling, V-cut, salting, natural drying, resting in the cellar. Ingredients: Gourmet Gold Ham and salt. Net Weight: 100 g.

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