To elaborate this classic of our gastronomy, we carefully select the best lean meat of the Iberian acorn-fed pork, flavour with our homemade seasoning, case it into pork tripe and cure the pieces for 5 or 6 months in natural drying rooms and cellars.

Its flavour, juiciness, intense colour and aroma are the result of the perfect balance between the lean meat and paprika. You can also enjoy it in a spicy version.

The presentation is natural or vacuum packed and we recommend cutting in thin slices to enjoy the best taste.