Traditionally made from the backs of 50% Iberian pigs that have fed on compound feed.
Three months in natural dryers.
Texture and color
Red color with numerous infiltration, clearly differentiates between meat and fat. Firm and compact touch consistency.
Flavor and smell
Taste and smell with intense and balanced aroma. In the mouth it presents paprika notes.
Conservation and consumption recommendations
Store in a dry and cool place.
Remove from the container that wraps it a few hours before starting to consume.
Optimum consumption temperature 20º-25º.