Made from the meat of acorn fed ibérico pigs that have fattened up on the dehesa of south western Spain, the cured, loin of ibérico de bellota pigs is considered to be one of the finest pieces of charcuterie produced in Spain.
The fresh loin is marinated in salt, pepper and paprika, stuffed into natural casing and cured for 4 months to produce a rich, sweet piece of charcuterie with a long aftertaste.
Señorio de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of Ibérico pig breeders.Their aim was to create a business that would control each step of the process of producing Ibérico ham, from birth to the final pr
Pork, salt, paprika, sugar (sucrose), spices and spices extracts, dextrose, preservatives: E252 and E250 and antioxidant: E301. Made with 196g of Spanish pork per 100g of finished product.
It is hard to imagine now but, back in 1988 when the business was founded by Monika Linton, knowledge of Spanish