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.
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.
100% Iberian pork loin, salt, spices, sugar, olive oil, antioxidant (E-301) and preservers(E-252 and E-250).
Energy: | 1.227 kJ / 293 kcal | |
Fats: 16 g | Of which saturated | 5,5 g |
Carbohydrates: 1,5 g | Of which sugars | 0,8 g |
Protein | 36,3 g | |
Salt | 2,2 g |
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