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Case with 4 wedges of cured sheep's milk cheese made with pasteurized milk, black garlic, porcini mushrooms, truffle and mojo picón sauce x 200gr each). VEGA SOTUELAMOS
  • Case with 4 wedges of cured sheep's milk cheese made with pasteurized milk, black garlic, porcini mushrooms, truffle and mojo picón sauce x 200gr each). VEGA SOTUELAMOS
  • Case with 4 wedges of cured sheep's milk cheese made with pasteurized milk, black garlic, porcini mushrooms, truffle and mojo picón sauce x 200gr each). VEGA SOTUELAMOS
Case with 4 wedges of cured sheep's milk cheese made with pasteurized milk, black garlic, porcini mushrooms, truffle and mojo picón sauce x 200gr each). VEGA SOTUELAMOS

Case with 4 wedges of cured sheep's milk cheese made with pasteurized milk, black garlic, porcini mushrooms, truffle and mojo picón sauce x 200gr each). VEGA SOTUELAMOS
349,00 DKK
Inkl. skatter.

10-pakning med premium hvid farve af PALETA DE BELLOTA 100% Iberisk "Deseo Ibérico" -JABUGO-HUELVA- CROTAL NEGRO MAXIMA CATEGORIA - CORTADA LONCHEADA EN SOBRES DE 100 GRAM aprox. PESO NETO. Opbevaring: For at opbevare vakuumpakket skinke og pølser, opbevares de et køligt, tørt og mørkt sted, f.eks. i spisekammeret, ved en temperatur mellem 17°C og 23°C (63°F og 73°F), hvis pakken er forseglet. Hvis pakken allerede er åbnet, opbevares den i køleskabet, ideelt set mellem 5°C og 10°C (41°F og 50°F), og sørg for, at den er tæt lukket. Det anbefales at tage den ud af køleskabet ca. 20 minutter før servering for at give den mulighed for at genvinde sin smag.
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