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It is obtained from the fresh bacon, first of all we salt it for two days and then goes on to the dry and maturation process 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...
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Paprika The Extremeños, is manufactured in Cuacos de Yuste with a traditional process, starting from a well mature and dried oak wood smoke, and a careful process of developing quality selected raw material.
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