This is not your ordinary cured meat but actually a pork fillet of the famous Pata Negra black hoofed pig. Cured slowly in natural drying houses for at least 4 months, and stuffed with paprika from D.O. La Vera (Caceres), this Iberian pork loin by Simon Martin presents an extraordinary smell and flavour. Slice and serve with your favourite bread and some fine wine.
- Made in Spain (Guijuelo)
- Multi-Award-Winning Producer with 100 Years of Tradition
- Certified Tierra de Sabor
- Founding Member of The Guijuelo Denomination of Origin
- Low Carb / Keto
- Dairy / Milk Free
- No Added Sugar
These pure-breed Iberian pigs roam freely among oak groves (dehesas), where they feed on nothing but acorns during the fall and winter. The exercise and diet have a significant impact on the flavour of the meat.
Acorn-fed Iberian pork loin, salt, paprika, preservatives (E250, E252), natural spices.
Store in the fridge in an air-tight container or wrapped in plastic wrap.