»Presa De Cerdo Ibérico De Bellota« 1/2 piece

Shoulder or loin of acorn-fed Iberian pig, made from the piece known as presa, bola or lomito. These pieces are salted by hand, seasoned in the traditional way with marinade and black pepper, stuffed into natural casings so that each piece is unique. Then the pieces are dried in fireplaces, caressed by the holm oak fire, to reach the perfect state of maturity in drying sheds for four to six months. Due to the strong fat penetration, it becomes juicier than many other sirloin cuts after maturing. Very tender texture. Balanced flavour and exquisite bouquet. Traditionally produced product with high quality raw materials.

Weight: 150g
Packaging: 1/2 single piece vacuum packed
Maturation: 4 to 6 months
Storage: store in a cool and dry place

The producer Casalba, located at the foot of the Sierra de la Demanda in Burgos, is a small family-owned Iberian sausage factory that combines traditional values with the most modern production processes. They use the best raw materials to make their products, special cuts of meat, peppers, garlic and natural casings to fill loins and sausages, without using any additives or colourings. Their sausages are smoked with a special touch achieved with holm oak wood.