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The cured pork loins of Cecinas Pablo are produced in a traditional way with a homemade marinade and a lightly smoked touch.
Vacumm packed and in halves
The loin is refrigerated and cleaned of fat to be marinated and thus achieve the optimum point of flavor and salt. After the gutting goes to cellar where the perfect combination of temperature and humidity provides the optimum degree of maturation. Drying and curing . Slow curing in our natural cellars and with the necessary times depending on the sizes and fat of the natural casing. During curing, there is a light touch of smoked oak or oak firewood.
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