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cold meat
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Hams
Ham shoulders
cold meat
Fresh Meats
Gourmet Lots and Gifts
Accessories and Complements
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Cutting accessories
Ham racks
Cutting kits
Cutting equipment
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Cutting accessories
Ham racks
Cutting kits
Cutting equipment
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Cutting Table
7,00
€
Out of stock
DESCRIPTION
Cutting Table
The most traditional cutting board for the enjoyment of the most classic flavors: our Iberian Cold Meat.
SKU: 4093
More info
Ingredients
Nutritional information (100g)
Related products.
Add to cart
27,00
€
Basic Cutting Kit
Add to cart
86,00
€
Starter Cutting Kit
Add to cart
4,00
€
Anti-Drip Cone
Add to cart
166,00
€
César Nieto Tablecloth
Cutting Table
7,00
€
Out of stock
Tasting Note
The most traditional cutting board for the enjoyment of the most classic flavors: our Iberian Cold Meat.
More info
Ingredients
Nutritional information (100g)
Related products.
Add to cart
27,00
€
Basic Cutting Kit
Add to cart
86,00
€
Starter Cutting Kit
Add to cart
4,00
€
Anti-Drip Cone
Add to cart
166,00
€
César Nieto Tablecloth
bolsa-de-la-compra
3
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Ham and ham shoulder
cold meat
Meat
Iberian benefits
Pork meat and health
Menu
Ham and ham shoulder
cold meat
Meat
Iberian benefits
Pork meat and health
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IBERIAN PIG
FEEDING
THE IBERIAN NORM
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IBERIAN PIG
FEEDING
THE IBERIAN NORM
THE GUIJUELO D.O.
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commitment
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We are Sustainable
commitment
carbon footprint
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We are Sustainable
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Complete control 360
Quality and Safety
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Complete control 360
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Wikiberica
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News
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Redes Sociales
Wikiberica
Contact
Products
Ham and ham shoulder
cold meat
Meat
Iberian benefits
Pork meat and health
Menu
Ham and ham shoulder
cold meat
Meat
Iberian benefits
Pork meat and health
The origin
The Origin
IBERIAN PIG
FEEDING
THE IBERIAN NORM
THE GUIJUELO D.O.
Menu
The Origin
IBERIAN PIG
FEEDING
THE IBERIAN NORM
THE GUIJUELO D.O.
Us
Us
THE SECRET
PASSION
ROOTS
FACILITIES
OUR FARMS
Menu
Us
THE SECRET
PASSION
ROOTS
FACILITIES
OUR FARMS
Sustainable
We are Sustainable
commitment
carbon footprint
circular economy
animal welfare
Menu
We are Sustainable
commitment
carbon footprint
circular economy
animal welfare
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