Cured sausage typical from the region of Aragón. Horseshoe-shaped cold meat made in our own drying shed, with minced pork meat, seasoned, kneaded and stuffed into natural gut, followed by a process of salting which guarantees a good stability as well as a characteristic colour, smell and shape.
ORIGIN: Drying shed property of Jamones Juan Gargallo, Albentosa (Teruel). INGREDIENTS: pork lean and bacon, salt, sugars, spices, milk proteins, antioxidant, colourants and preservatives. Lactic ferments. CURING PROCESS: 30 days approximately.
To be eaten in different ways, raw, in slices… having a simple but excellent snack.
Best before 3 months. Store in a cool, dry and ventilated place.