Curing period: 4 – 5 months Approx. weight per piece: 1 – 1.3kg Packaging: Individually vacuum-packed Box format: 6 units Prepared with natural ingredients. They are cured slowly for 150 days and their maturing ends in the natural cellar. They are orange in colour and this combines with the white of the infiltrated fat; compact […]

Curing period: 4 – 5 months Approx. weight per piece: 0,5 – 0,6kg Packaging: Individually vacuum-packed Box format: 15 units Prepared with natural ingredients. They are cured slowly for 150 days and their maturing ends in the natural cellar. They are orange in colour and this combines with the white of the infiltrated fat; compact […]

Curing period: 4 – 5 months Approx. weight per piece: 0,5 – 0,6kg Packaging: Individually vacuum-packed Box format: 15 units

Curing period: 4 – 5 months Approx. weight per piece: 0.4kg Packaging: Individually vacuum-packed Box format: 15 units

Curing period: 4 – 5 months Approx. weight per piece: 1 – 1,3kg Packaging: Individually vacuum-packed Box format: 6 units Made from selected loins of acorn-fed pork. These loins undergo a thorough process to remove fat. The traditional recipes of the area are carefully followed, in both the ingredients used and in their curing. Natural […]

Curing period: 4 – 5 months Approx. weight per piece: 0,5 – 0,6kg Packaging: Individually vacuum-packed Box format: 15 units Made from selected loins of acorn-fed pork. These loins undergo a thorough process to remove fat. The traditional recipes of the area are carefully followed, in both the ingredients used and in their curing. Natural […]