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Iberian Acorn-fed Pork " Sobrasada "

Made with dewlap and headboard loin of acorn Iberian pigs. Chopped finely and marinated with a mixture of sweet and spicy paprika, salt and garlic for 24 hours and cured in natural casings for 3 months. The meat used comes from animals which have put on their last 5 ‘pounds’ during the montanera (October to March). Weight about 900 grs/unit. Price per unit. Vacuum packed.
sobrasada de bellota