Spanish delicate and decidant. Produced in Spain.Duroc breed pigs, noted for the high quality of their meat. Cured for 18 months.
Rindless with good amount of intramuscular marbling. A classic Spanish option for a charcuterie board.
Can be sliced thinly but for traditional presentation cut into 5cm long pieces at least 1-2mm thick for best texture and flavour.