Dry-cured and smoked meats from Flavours of Spain
30 June 2009
Dry-cured and smoked meats from Iberia and Galicia have been added to the product range available from Flavours of Spain.
The charcuterie range includes hand-sliced lomo Ibérico bellota, jamón IIbérico bellota and chorizo Ibérico bellota sourced from Iberian producer Sierra de Monesterio.
Iberian pigs grazing on the southern region of Extremadura eat sweet acorns (bellota) from centuries-old oak trees, which gives the meat a distinct texture and full flavour.
The ham is trimmed, massaged, filleted and salted before spending three years in natural drying rooms and eventually hand-sliced.
To buy it, callFlavours of Spain0870 330 2879
