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In this 50% line, we cross a 100% Ibérico pig with a 100% Duroc pig in compliance with the Iberico Quality Norm. As a result you will experience. Lower fat content with great visual fat marbling. Great flavor, but milder than other categories. Fantastic color, but not as intense than other categories Beautifully presented in a skin pack. The slices are very easy to separate, to present on a plate and impress to all Iberico lovers . CURED FOR 36 months using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage