Made with the lean meat, pancetta and jowls of Iberian pork, and just the right amount of a variety of paprika (de la Vera, from Extremadura and Murcia).

Sobrasada with such extraordinary flavour and texture that no-one is left indifferent.

In natural casings and with more than five months in a natural drying room.

Perfect on melba toast or hot toast and in a sandwich with cheese.