Selecting the best meat from white pigs get that fatty loin so characteristic by its elongated and rounded.

It gently seasoned with paprika, garlic, oregano and salt. After a short rest is introduced into FIBRAN type artificial casing and held 30 days at controlled temperature and humidity to finish with a natural cure that will give that touch of authentic loin of slaughter.

Quality Designation: Extra

Cure: 50 - 60 days

Approximate weight: 1.20 to 1.60 kg