Warning: Missing argument 2 for mb_multi_language() in /var/www/vhost/casalba.es/home/html/ndxz-studio/site/plugin/plugin.mb_multi_language.php on line 12

Notice: Undefined variable: lg in /var/www/vhost/casalba.es/home/html/ndxz-studio/site/plugin/plugin.mb_multi_language.php on line 18

Deprecated: Function split() is deprecated in /var/www/vhost/casalba.es/home/html/ndxz-studio/site/plugin/plugin.mb_multi_language.php on line 18

Notice: Undefined variable: productos in /var/www/vhost/casalba.es/home/html/ndxz-studio/site/plugin/index.php on line 347

Notice: Undefined variable: productos in /var/www/vhost/casalba.es/home/html/ndxz-studio/site/plugin/index.php on line 347

Notice: Undefined variable: productos in /var/www/vhost/casalba.es/home/html/ndxz-studio/site/plugin/index.php on line 347

Notice: Undefined variable: productos in /var/www/vhost/casalba.es/home/html/ndxz-studio/site/plugin/index.php on line 347

Notice: Undefined variable: productos in /var/www/vhost/casalba.es/home/html/ndxz-studio/site/plugin/index.php on line 347

Notice: Undefined variable: productos in /var/www/vhost/casalba.es/home/html/ndxz-studio/site/plugin/index.php on line 347

Notice: Undefined variable: productos in /var/www/vhost/casalba.es/home/html/ndxz-studio/site/plugin/index.php on line 347
Casalba : Panceta Serrana
Panceta SerranaSerrana BaconLard Serrana

Tocineta, pieza obtenida de la panza del cerdo. Pintamos las piezas con el adobo de pimentón y ajo, y dejamos curar en el secadero natural hasta que el producto está perfecto.
Toque ahumado.

Bacon made from pork belly. Brushed with a paprika and garlic marinated and left to cure naturally until perfect – smoky touch.

Petit lard, pièce obtenue à partir de la poitrine de porc. Les morceaux sont colorés avec une marinade de paprika et d'ail, et nous le laissons s'affiner dans le séchoir naturel jusqu'à obtenir un produit parfait. Touche fumée.


Notice: Undefined index: HTTP_ACCEPT_LANGUAGE in /var/www/vhost/casalba.es/home/html/ndxz-studio/lib/statistics.php on line 56