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 as other categories • Better price, so you can eat more!
CURED FOR a minimum of 24 months using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage.
