

In 1920 Antonio Redondo Nieto began producing dry-cured sausages and Iberian dry-cured Hams in Valdelacasa, Salamanca Spain. His son Gregorio took over the family business and founded Redondo Iglesias Inc. in 1979. The tradition continues after his sons joined the business, each one making his own contribution to the products which bare their name.
great piece
this center piece can be used for any kind of food, it can be used on salads, or lentils, it gives a
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1/4 piece approx. 11oz 1/2 piece approx. 1.4 lb Piece aprox. 2.8 lb
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