Description

Made with selected lean bits of 100% Iberian acorn-fed pork, chopped and marinated which are cured and then stuffed in a natural casing tied off with a string at both ends so that it can hang to dry, giving it a U-shape known as “sarta”. Once cut, it has a marbled appearance, mostly lean, and a bright red colour with light Ochre tones. Its aroma and flavour are wide ranging and intense, with a distinctive aroma of paprika and lighter hints of garlic.

The intramuscular fat of the meat provides its extreme succulence and makes it extremely palatable. The drying period of over four months fine tunes its differentiating aroma and flavour.