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.
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.