Made with the best lean cuts from Iberian breed pigs, partly chopped by hand.
In thick natural casings (“blind”) and tied with string, they are dried with holm oak embers and spend more than five months curing in a natural drying room.
5-6 months in a natural drying room
Pieces from 1.2-1.3kg
CASE OF 4 PIECES (APPROX. 5 KG)