Made with the best lean cuts of Acorn-fed pork and prime cuts (secreto, presa, aguja), chopped by hand

Similar to a chorizo, but during production the water is substituted for blood, which gives this product its colour and characteristic flavour.

In natural casings and dried with the embers of holm oak, it spends more than four months curing in a natural drying room.

Perfect for charcuterie platters.