Ecological pork (ham, belly and shoulder), ground white pepper, black peppercorn and salt.
Weight: 120 g.
Curing: Varía de 10 a 70 días dependiendo de la variedad y presentación.
Preparation: Based on a simple recipe but the ecological meat of our pigs fills it with nuances, aromas and flavours.
Well-conformed, bonded gut and perfect colouring. Good marbling and the fat is properly linked to the lean meat. There is predominant tone in the lean meat and sun-kissed white in the fat, which is well-distributed in percentages and uniform texture.
Aroma and taste:
Pleasant, persistent aromas. Excellent salt content, slightly low. Smooth taste, pleasant, with complex peppery notes in the aftertaste. Very consistent texture, though it is notably juicy.