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CURED FOR a minimum of 24 months using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage.
CURED FOR 1 month using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage. INGREDIENTS Pork meat, salt, nutmeg, black pepper, white pepper, dextrin, dextrose, potassium nitrate, sodium nitrite, trisodium citrate.
Whole Moulard duck breast, skin-on, aged over 7 days. Larger than any other duck breast with wonderful steak overtones and a deep red color.