An intense savory hit is followed by a nutty sweetness, sometimes with the suggestion of truffle, creating a complex and lasting flavour.

Produced in:Badajoz

Description

Brindisa says:

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.

Storage Information

Store in a cool dry place

Shelf Life

Minimum 7 days

Meet Brindisa

It is hard to imagine now but, back in 1988 when the business was founded by Monika Linton, knowledge of Spanish

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