Iberian cured presa

Iberian cured presa

This cured sausage is made from presa shoulder meat from the tip of the loin of 100% Iberian acorn-fed pigs. Also known as “lomito” in Extremadura. Artisan production based on the typical traditional recipe from the pig slaughtering customs in Extremadura: marinated with salt, paprika from La Vera and garlic, and stuffed in a natural casing.

Once cut, it has a bright red colour with pronounced marbling, due to the intramuscular fat that makes it particularly succulent.

Further Details

One of the most exquisite cuts of the Iberian pig, the quality of the acorn-fed Iberian shoulder presa is substantially enriched as a highly active part of the acorn-fed animals during the montanera fattening season.

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