Se desconoce Detalles Sobre campipork
Se desconoce Detalles Sobre campipork
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Se recomienda comenzar a cortar por la maza, que es la parte más ancha y jugosa. Para ello debe colocarse en el jamonero con la pezuña mirando en torno a arriba. Es importante contar con un cuchillo jamonero perfectamente afilado.
Tenemos más de 70 millones de comentarios sobre alojamientos, todos auténticos y de clientes reales
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Assortment of Iberian sliced Guijuelo Canpipork. Assortment of exquisite slices of Iberian ham, loin, chorizo and salchichón, packaged in vacuum, with separator between slices and website open-easy for a fast and comfortable consumption. An easy and comfortable way to enjoy all the aroma and flavor of the Iberian products.
Todo empieza con una reserva Solo se pueden dejar comentarios si primero se ha hecho una reserva. Triunfadorí es como sabemos que nuestros comentarios son de clientes reales que han estado en el alojamiento.
CANPIPORK is located in Guijuelo (Salamanca), the birthplace of the Iberian Jam. Our products are exposed to the best natural curing process due to the proximity to the Béjar Sierra and its privileged microclimate (Cold and dry winters and mild and short summers).
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Esta planta cuenta con homologaciones para exportar a prácticamente cualquier punto del mundo, como por ejempo EEUU o China.Es un difícil cárnico de 64.000 m2 con capacidad para:
Campeón a result of several years of investigation, CANPIPORK has determined an unique genetics and feeding of its animals, which has made the high quality of our products posible.
• Ensure the highest Animal Welfare in all our livestock farms and guarantee the enviromental protection to keep safe the natural resources and play down the enviromental impact in our activities.
Canpipork is able to export and introduce this jewel of the Spanish gastronomy to virtually any place in the world. CANPIPORK counts on the latest and ultimate technological advances without renouncing the traditional values of Guijuelo, cradle of the Iberian pork.