Iberian Acorn-fed Loin 50% Iberian breed
Considered one of the fine parts of the pig, this is the most appreciated of sausages and similar meats. The basis of its dressing is paprika and salt; it is cured in natural drying warehouses for 3 or 4 months.
As is the case with hams, the quality of loins can be distinguished by considering the breed and the feed of the pig from which they originate.
Certified by Calicer PI/0202/05.
Breed: 50% Iberian
Curing: Feed: Acorns
Iberian Acorn-fed Cured Sausage
This Torreón Iberian Cured Sausage is a very traditional sausage from our province of Salamanca. To make it we select the pork of the Iberian pig and mix it with spices such as paprika to give it that red ochre colour that is so characteristic.
It is cured in natural drying warehouses for 3 months.
Iberian Acorn-fed Large Herb Sausage
The large herb sausage has a similar taste to the Iberian cured sausage and is obtained from mincing the most select parts of the Iberian pig together with paprika and other spices. Its peculiar shape and characteristic taste leave no-one indifferent.
It is cured in natural drying warehouses for 4 months.