From 100% iberian pigs own breeding, breeded in freedom with an exquisite feeding based on grass, cereals and acorns. Cured between 30 and 44 months, under the continental climate of Extremadura in natural dryier rooms and natural cellars. With fine bone, long and well shaped, with an appropriate cut of fat, with very soft consistency. The cut presents an attractive cherry red color, good infiltration of fat and veining, and a brightness (both lean as fat) characteristic of its high quality. Its flavor is very nice, sweet and soft. To suit all tastes. Numbered own production.
Selected loins of acorn iberian porks in the campaign from January to April. Considered one of the noble parts of the Iberian pork. After being macerated between 3 and 5 days, pieces are stuffed into a natural gut, and spend a few hours in a wooden bell, where charcoal of holm oak is burnt slowly. That process dry the product slightly and gives a delicate bouquet. Extraordinary smell.
Product of the selection of the best meat of iberian porks, from the campaign 2012, cutted into thick bites for giving brithness. They are marinated with the best spices (Paprika Designation of Origin La Vera, garlic, sea salt...) and then, they are stuffed into a selected natural gut (called Cular), with a couring between 4 and 6 months thanks to the unique air of Extremadura. We obtain a natural product, fine texture and exquisite soft flavor, with minimal preservatives. Low fat.