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This maroon red is obtained of natural way due to the quality of the raw materials, so we do not use nitrificantes or additives that alter his color of artificial form. The cured beef has a very typical flavor and smell, stronger that the ham, in addition, in case of the Cecina, with the smoked flavor typical one of his...
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Our pork loin is different from other because it is elaborated using exclusively selected pork loin, red pepper, salt, garlic and oregano, stuffed in natural casing, and a slow cure process
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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.
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Wight of 350 grs. aprox. Awarded with the bronze meda in the World Chees Awards 2012. Really soft on the palate, firm pasta with uneven and irregularly distributed eyes. Colour varies between white and yellow . Pasteurized sheep´s milk.Curing time: 3 months.
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