Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the Extremadura Dehesa; more than 20 months feeding; holmoaks woodlands, acorn, pastures, pure air, water, sun... Piece with cylindric shape, encased in natural pig tripe which allows that the product to properly dry in order to obtain its intense and juicy taste of this cured meat.

Appearance: Maldonado follow only traditional methodology and production techniques of yesteryear. They do not shape or stylise the products, opting instead to allow them to have their own unique appearance. • Select cuts of lean meat from Iberian pigs, finely ground and mixed with its own fat, adding white and black pepper, nutmeg, cinnamon, garlic and salt. • These cold meats are made using strict artisan methodology with the finest cuts of pure-breed Iberian pork and encased in natural pig tripe. The meat is marinated for at least 24 hours and then carefully stuffed into natural sausage casings that are tied in the traditional manner and dried and aged for 6-8 months • Presentation: This cured meat comes individually vacuum sealed to keep it as fresh as possible for as long as possible.