100% Iberian pork loin with natural skin, made with artisanal methods following the Marcos Salamanca own recipes since 1965.
Marinated in salt, D.O. La Vera paprika and garlic; and cured for a minimum of three months in the natural drying sheds in the Sierra de Francia (Salamanca), until it acquires its unmistakeable colour
and unique flavour.
Pork loin in deep red colours, lightly marbled. Clear and defined taste. Aromas of firewood,
with hints of spicy notes.
100% Iberico pork acorn-fed loin, salt, D.O. La Vera Paprika, garlic
1.2 lb approx.