The loins of the Iberian pig are used. When fat is filtered in and it is matured, marinated and bound together with pepper and garlic, the result is a smooth product that melts in your mouth with a delicious taste.

A uniform curing is achieved by using the large intestine and we keep it all year round.

The cured pieces weigh between 1 and 1.400 Kg .

It should be consumed at room temperature and cut to individual taste.