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Salchichon Iberico Cebo

The same recipe for 40 years

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The Salchichon Iberico Cebo by Arturo Sanchez has been produced for 40 years with the same recipe, without alterations, relying only on the know-how of a company specialised in the manufacture and production of sausages and cold meats.

With at least 6 months of natural curing process, this sausage is made with a mixture of minced meat and/or fat from Iberian pork, seasoned with salt, black pepper and spices, which gives it an intense flavour.

Sales unit	Kg
Sales and packaging unit	Emb. 1,1 - 1,4 kg
Storage temperature	Refrig (+4ºC +8ªC)

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