 
         
        Salcichon with pepper, pepper salami, Casa Riera Ordeix
cooled product 0 ° C to + 7 ° CA Spanish country sausage of elongated format with noble mold. It is made from shoulder meat and bacon, only mildly seasoned and air-dried. The taste is authentic and has fine maturity notes. After two to three months of ripening, the salchichon has a firm consistency and a rustic appearance. Vacuumed.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
	
	
	selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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