The Extra Cular Salami is a premium sausage made from Iberian pork meat and fat, seasoned with salt and natural spices. Sourced from pigs raised in the farms of Zamora and the Arribes del Duero, it stands out for its unmatched flavor and texture due to its traditional breeding and curing. This process includes maturation and drying in the shade, ensuring stability and a prominent organoleptic profile. To enhance its flavor, it is recommended to consume at around 24°C and, if packaged, allow it to reach room temperature for 30 minutes before serving. It is advised to store whole pieces in a dry place away from direct sunlight, while the sliced product should be kept cold. The salami has a total curing period of 4 months and has a preferred consumption life of 16 months.