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.
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.