Lot of Iberian acorn and cheese Sierra Nevada

Lot of Iberian acorn and cheese Sierra Nevada

from Jamones Rivera

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  • "The pieces in this batch -chorizo, salchichón and panceta- come from acorn-fed pigs with a completely natural feed with a completely natural diet."
  • "The sheep's cheese is made with raw milk to obtain the texture that characterizes it, being firm and compact."
  • "The cheese is made with raw milk to obtain its characteristic texture and compact."
  • "For cane products, the best place to keep them is in a dry and cool place, avoiding direct sunlight and direct direct exposure to sunlight and air."
  • "It is recommended to cut into slices of 2-4 cm about two hours before consumption and then cover the cut area with a transparent film it is recommended to cut into 2-4 cm slices a few hours before consumption and then cover the cut area with cling film so that it does not lose its properties."
  • "It is recommended to keep the cheese in a cool place with high humidity. Cover the cut surface with aluminum foil or shrink wrap shrink wrap. Only the cut since the cheese needs to "breathe" through the rind."
Jamones Rivera

Jamones Rivera
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Lote Ibérico de chorizo de bellota ibérico y salchichón de bellota ibérico + queso de oveja + panceta de bellota ibérico salada

Magnificent ibífico lot ibérico of sierra nevada which consists of the following:

- Chorizo ibérico de bellota of about 700 grams approximately

- Chorizo ibérico de bellota of about 700 grams approximately

- Ibérico de bellota sausage of approximately 700 grams

- Acorn-fed ibérico sausage of approximately 700 grams

- Acorn-fed milk cheese of approximately 700 grams

- Raw sheep's milk cheese of about 800 grams approximately

- 1 kg

- 1 kg of cured and salted ibén acorn-fed bacon

- 1 kg of cured and salted ibén acorn-fed bacon

Optional Lomo de bellota ibérico 50% ibérico  or lomo de cebo Ibérico 50% ibérico of about 700 grams weight

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