One of the most select pieces within the variety of our Iberian cold meats. It is made exclusively with a cut called “presa”of Iberian Bellota pork (cut of meat situated between the loin and the shoulder).

Once seasoned with paprika, salt, garlic and oregano, placed in a casing for its subsequent natural curing and maturing in our cellars.

It is characterised by a darker tone than the loin and presents a veined cut.