This little gem is made with Iberico meat, a natural breed from Spain. It is cured for 1 month using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage.
It shows the pure Ibérico pork flavor, making it shine on each delicious bite. It is flavorful, delicate and aromatic. Seasoned with salt, nutmeg and black and white pepper, to enhance its wonderful flavor.
Remove from the casing, slice (not too thin) and serve as you would any dry-cured sausage, by itself, on a tapa or on a charcuterie board with chorizo, loin, coppa and/or ham. You can also add Spanish cheeses like Manchego, Mahon or Murcia wine cheese or Idizabal, among others. Marcona almonds and membrillo paste will do great too. Make sure you serve it with natural Spanish or French baguette without any added flavors. Shelf-stable. Keep cool and dry at 59°F °15C.