One of the finest part of the Iberian pig. Once cleaned and fat free, it is marinated with sea salt, pimentón de la Vega (sort of paprika), oregano and garlic. Then it is stuffed into natural or artificial gut, hand tied and dried in natural drying sheds during 80 days minimum. It is made 100% of Iberian free-range pigs.
ORIGIN: Guijuelo (Salamanca). INGREDIENTS: Elaborated from Iberian porcine, pepper, natural spices and preservatives (E-250 and E-251). CURING PROCESS: 6 months approx.
Let stand and settle half an hour before consuming
Store in a cool, dry and ventilated place. Once opened, cover with foil in order to prevent dryness, lost of flavour and toughness.