This cut of bacon with lean intervened between the jaw and the neck of the Iberian pig, undergoes a process of salting and marinade with paprika and garlic.   

After a short curing process, a highly appreciated product in the kitchen is obtained which can be fried or cooked and is usualy added to stews. It is also used as butter to fry both fish and meat, giving them a special taste. In recent times it has found its place in signature cuisine due to its unique flavour.


Whole cuts.
Vacuum packed or fresh.      
Minimun curation process; traditional according to weather.
Weight: 2 and 2,5 kgs
Whole cut
Boxes of 6,12 and/or 16kg