Cured Shoulder Presa Iberica
This Iberian sausage is made from acorn-fed Shoulder Presa Iberica, the tip of the loin of 100% Iberian pigs. Also known as “Iberico 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 Shoulder Presa Iberica is substantially enriched as a highly active part of the acorn-fed animals during the montanera fattening season.
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