Last year around March we spent 4 days spying on the province of Salamanca, where your favorite productos  bericos, i.e. long-ripening sausages of the black Iberian pig come to us .

We met herds of Iberian pigs, which rightly protected themselves from incessant rain, 5 avid producers of sausages and long-ripening hams, who, from their grandfather’s grandfather, pass on their knowledge to next generations and the involved head of the village of Ciperez, one of the world’s smallest villages, who made this journey possible.

We brought with us the fruits of this journey – new products, culinary inspirations and extensive knowledge, which we will always share with you with great patience.


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