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Raw cold meat traditionally elaborated in our own drying shed, made of selected pork meats, seasoned with salt, paprika and spices. As a result, we obtain a smooth Sobrasada, with a pleasant texture and flavour to the palate.
ORIGIN:Drying shed property of Jamones Juan Gargallo, Albentosa (Teruel). INGREDIENTS: Cured panceta and cured pork papada (pork dewlap), paprika, salt, sugars (lactose, sugar), spices. CURING PROCESS: 30 days.
Ready to eat in different ways: raw, spread on bread… Our tip: toasted bread slice with sobrasada and Brie cheese, a true delight.
Store in a cool, dry and ventilated place. Best before 3 months.