Iberian cured sausage from acorn-fed pigs, made from the best acorn-fed lean meat and noble pieces (secreto, presa, aguja). Its mincing, partly handmade, provides a very characteristic cut and bite.
It has a traditional flavor, with a smoky touch of holm oak wood, and a slight unmistakable spicy flavor given by the paprika from La Vera and garlic. This "sarta" is traditionally elaborated with selected raw materials 100% of first quality.

All the ingredients are of the highest quality

Packaged: individual piece vacuum packed.
Curing time: 40-50 days in a natural drying room.
Gluten and lactose free.