CAMPO & BADAJOZ
Iberian Free Range Loin
Subsector: CURED LOIN
CAMPO BADAJOZ
Hall 4
Stand 4F32
Weight: 0,70 to 1,5 kg. Cure time: 30-40 months . Available whole loin and slices of 80 gr. This is an authentic delight, the Iberian Campo&Badajoz Lomo. It is one of our best seller and favourite products.
Address
Avenida De La Estación 4 , Zafra, 06300 , Badajoz, EXTREMADURA, España
Website
Hall 4
Stand 4F32
Products 14
Activities 0
CAMPO BADAJOZ
Country: España