An intense savory hit is followed by a nutty sweetness, sometimes with the suggestion of truffle, creating a complex and lasting flavour.
From the heartland of the Ibérico pig, produced by a co-operative of farmers, it has a purplish red colour and contrasting seams of white fat, often speckled with crystals of tyrosine. Cured for a minimum of 3 years.
Store in a cool dry place
Minimum 7 days
It is hard to imagine now but, back in 1988 when the business was founded by Monika Linton, knowledge of Spanish