Sliced products gourmet



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.



120 days natural cure

Weight per package:

100 grams.