Made with the best Iberian pork meat in an artisan way: pickled with paprika, salt, garlic and natural spices; with handmade knots, cured in a natural drying sheds near to mountains, during at least 4 months.

• Entire pieces 1-1.5 kg (It is possible to vacuum pack them)
• To be eaten in fine slices and at room temperature (20-24

Made with the best Iberian pork meat in an artisan way: pickled with paprika, salt, garlic and natural spices; with handmade knots, cured in a natural drying sheds near to mountains, during at least 4 months.

• We arrange 200 gr. vacuum packs so that it is preserved perfectly. 3-month sell-by date.