BACK IBERIAN OF ACORN
Noble and much appreciated by lovers of pork meat. It is characterized by late-boot with a piece of Iberian pork loin marinated and no with minced meat. Its aroma is intense and enjoyable.
Its elaboration is complex cleaning of excess external fat, cooling, marinated, settling for several days and sausage in casing.
From this healing occurs, which is slow not to lose its round shape.
The first days of healing is carried out in artificial dryers to remove excess moisture and then our natural cellars for four months.