In the artisan production process, we select the seasonings of the land, such as the organic red paprika indigenous to Mallorca, sea salt from the Natural Reserve of Las Salinas de Ibiza and freshly ground Indian black pepper.
The production process continues with the kneading of these spices together with the meat and bacon. During the next 24 hours the dough is macerated at a low temperature. Then it is stuffed into top quality natural casing, previously washed with oranges and lemons. Lastly, it is tied manually with jute thread and left to cure for 90 days, controlling the temperature and humidity.
Both Extrem Puro Extremadura and Costa de Salazar are two companies committed to the excellence of their products, as well as the absence of colorants, flavorings and preservatives. Acorn-fed Iberian sobrasada also stands out for its low fat content compared to other preparations and is rich in oleic acid thanks to the 100% acorn-fed Iberian bacon.
Lactose free and gluten free.
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