ONLY, 100% Iberian acorn-fed pork loin.
Resulting from the combination of an unbeatable raw material with an artisan elaboration process that produces a wonderful flavour and aroma.
Made from the loin of the Iberian pig, whole and free of external fat, it is seasoned only with salt, garlic and paprika.
It is then stuffed in natural stomach casing and the curing stage begins, which is carried out in an artisanal manner, in the Consorcio de Jabugo natural drying rooms.
Interior appearance. Slices that are bright when cut, with tones that range from orange to mahogany, with extensive marbling.
Taste. It has a pleasant Iberian pork flavour enhanced by the aroma of paprika.
Aroma. With a characteristic and intense aroma that stems from its Iberian origin. On the nose, it evokes profound fragrances that harmoniously combine notes of paprika with soft nuances of the cellar, the result of natural curing.
Texture. Intramuscular fat penetration ensures the product is soft and juicy.
With sherry wines, amontillados and palos cortados, for example. Also with red wines from Toro, Arcos and the Penedés.