Sausages

LOIN "PAIO"

LOIN "PAIO"

The Iberian Pork Loin is submerged in a paprika- and spice-based sauce for a few days.

It is put into the intestine of the same pig and, after leaving the smokehouse, initiates a maturation process of 120 days.

It has a rich texture and distinctive taste and must be tasted in very thin slices.

 

Cure:

120 days natural cure

Weight: (Approx. per unit)

1.2 Kg