Sliced Iberian Cebo Shoulder 50% Iberian Breed. Guijuelo, Salamanca
The EMILIO SANCHEZ Iberian Cebo Shoulder Sliced is made from shoulders of an animal raised, in the strictest standard of animal welfare, fed with natural feed and cereals. They are pieces cured in Guijuelo in a natural and traditional way. They rest in our cellars for at least 18 months and are ready to go on the market and satisfy even the most demanding palates. Its artisanal cut and its format in 100gr sachets are ideal for serving in portions and snacks.
La primera vez que compro jamón por internet, este loncheado vale su precio
Envío rápido lo necesitaba para regalar.
La pata ya se esta acabando, he decidido dejar un comentario porque la verdad vale la pena esta compra
Mi hija es la gourmet del jamón en casa, siempre le preparo un bocadillo, el jamón nos ha gustado mucho
EMILIO SANCHEZ guarantees 100% satisfaction to all our clients. For this we have a flexible return policy. With which, if after receiving the ham or shoulder you are not satisfied, we proceed to activate the following return protocol:
The return of the product, with the original box and mesh, will be the responsibility of the customer. Once in our facilities and after the appropriate assessment, as long as the product retains the traceability bridle of the Iberian pig without breaking and its consumption is not greater than 10%, we will proceed to the replacement and/or refund of the money.
This guarantee is valid for 10 days from receipt.
Since March 2014, the Iberian pig sector is subject to new regulations. Royal Decree 4/2014 of January 2014 came to manage the nomenclature of Iberian pig products based on given parameters of feeding, breed, weight ... Labeling the products with WHITE flanges (For the Iberian bait 50% Iberian breed ) GREEN (for the 50% Iberian breed field bait) RED (for the 50% Iberian breed acorn) and Black (for the 100% Iberian breed acorn).
At EMILIO SANCHEZ we comply with these regulations for our hams, shoulders and sausages, and we are regularly audited by I.C.C AUDITORIA, being able to offer our clients the highest quality, transparency, and authenticity of an IBERIAN product.
Guijuelo is a Salamanca town at an altitude of more than 1,000m, with cold and constant winds, where our drying rooms play a fundamental role in the healing process.
EMILIO SANCHEZ hams and shoulders are exposed to drying for longer than those from other Iberian areas, which is why they require less salt and have a sweeter flavor that differentiates them from the rest.
Guijuelo and Emilio Sanchez are synonymous with quality.
In order to satisfy all audiences, at EMILIO SANCHEZ we select and collect one by one ALL the pieces that are going to go on the market, thus offering optimal curing, an unmistakable aroma and texture.
