Cured, raw cold meat, elaborated with selected pork meats, seasoned with salt, paprika and black pepper. It is stuffed in casings and goes through a slow curing process
ORIGIN: Majorca INGREDIENTS: Lean and fat pork, paprika, salt, spices, dextrose, stabilizers, antioxidants, and preservatives. It might contain traces of milk derivates. CURING PROCESS: Between 90 and 120 days.
Over a slice of bread or to be cooked in a wide range of ways.
Store in a cool, dry place.
Approx 750 gr.