Fresh meats

These are pieces with a weight around 1-1.2 kg,  salted in a traditional way and a air-dry process in natural driers during which we make the slightly smoking process to give it the characteristic flavor.

It is marinated in a traditional way and the process of dry and maturation takes place in cold temperature. It is a slow process wich gives to the pieces a soft taste and smell. It is characterized by its lightly smoke process and it is cured for 4  weeks in natural driers. We package it in vacuum in two halves with an aproximately weight of 2kg