Piece obtained from the belly of the pig. Made with selected pieces of acorn-fed Iberian pigs and seasoned with paprika and garlic marinade. It is then cured in a natural drying room for a minimum of 90 days until the product is perfect and acquires its particular curing and natural smoked touch.

Piece obtained from the belly of the pig and seasoned with paprika and garlic

This is a sliced bacon of great organoleptic expression that, due to its delicacy, we recommend eating it raw, as is. It is perfect to accompany a good bread with tomato, as a final "touch" on a toast to add unctuousness and flavor to apalm with vegetables. You can also taste it as it is and enjoy its Iberian acorn-fed iberian flavor to the fullest.

Packaging:vacuum
Format: sliced
Net weight: 100 g
Store between: 2º and 8ºC
Gluten and lactose free.
Sourced from acorn-fed Iberian pigs that are free-range fed during the montanera.

Serving temperature:
From acorn-fed Iberian pigs that are free-range fed during the montanera period