OTHER IBERIAN PORK PRODUCTS, FRESH, SALTED OR CURED TO CONSUME AS THEY ARE OR TO ADD FLAVOR TO COOKED MEALS.

Iberian “Panceta”, Iberian Dewlap, Iberian Bacon, Iberian Rib, Iberian Spine.

The local taste


Panceta, Tocino, Papada

Costillares, Espinazo

Available products
Cured Iberian “Panceta” ref. 10.00.40
Cured Iberian Dewlap ref. 10.00.41
Cured Iberian Bacon ref. 10.00.42
Salted Iberian “Panceta” ref. 20.00.40
Salted Iberian Dewlap ref. 20.00.41
Salted Iberian Bacon ref. 20.00.42
Salted Iberian Rib ref. 20.00.43
Salted Iberian Spine ref. 20.00.44

Ingredients
Iberian pork bacon, “panceta”, dewlap, rib or spine and marine salt.

Curing time
Salted products: 1 month
Cured products. 2 to 3 months

Presentation
Whole pieces packed in bags that can be vacuum packed and sealed. Packing is done in 10, 25 or 30 kg. cases.

Storage temperature
Temperature ranging from 0º to 5ºC.

Best consumption time
6 months after shipping.


Consumption recommendations
Sliced, grilled or as cooking ingredient for stews, salads, etc...