The Extra Cular Salami is a meat product made from minced and seasoned Iberian pork meat and fat, with salt and natural spices. It comes from pigs raised in farms in Zamora and the Arribes del Duero and is known for its characteristic flavor and tenderness. During its production process, careful maturation and drying take place, providing exceptional aroma and taste. To enjoy it to the fullest, it is recommended to consume it at approximately 24°C. If packaged, it is ideal to allow it to acclimate outside the packaging for at least 30 minutes, although this time may increase to 2 hours if it has been kept cold. Its shelf-life is remarkable, with a preferred consumption of 16 months. Keep whole pieces in a dry and cool place, and sliced pieces in the refrigerator between 4-10°C to ensure their quality and flavor.