Iberian pork loin from pigs fed in semi-freedom with cereals, natural pastures, and other field products such as acorns, wild tubers, etc. in own and local production.
The semi-freedom of these pigs (formerly classified as “recebo”) makes them exercise throughout their lives, which has a positive effect on the final product and its flavor.
Traditional Extremaduran marinade with paprika from La Vera.
Traditional elaboration process of curing in natural dryers in the heart of the meadows of southern Extremadura (Jerez de Los Caballeros).
Product of Extremadura under the Iberian Quality Standard RD 4/214 (green label).
It comes vacuum-packed for better conservation (it is recommended to open the container at least 30 minutes before consumption).
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