Cured Iberian acorn-fed pork sausage

Our acorn-fed Iberian sausage is made with a mixture of Iberian pork meat and fat, from the noblest areas of the animal.

Said mixture is complemented with salt, spices and additives. Subsequently, it is kneaded and stuffed into tripacular.

A careful maturation/drying process ensures an excellent quality.

Keep it in a dry place away from sources of heat and direct sunlight.

Average ambient temperature between 2ºC to 8ºC.

Frozen  in appliances between -18ºC and -24ºC and freeze whole vacuum-packed pieces. Failing that, perfectly wrapped in plastic wrap. At the time of defrosting in the fridge slowly.

Once opened, consume preferably within a week.