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.