Iberian Cebo de Campo Loin El Chichero

Made with the lumbar area of ​​the Iberian pig that has fed on grass and natural, herbs and feed authorized. The tenderloin is marinated with paprika de la Vera, oregano and garlic and is cured for about three months in dryers with controlled temperature and humidity.

Ingredients: Pork loin, garlic, oregano, paprika, salt, dextrin, stabilizers (E-450, E-452), flavor enhancer (E-621), antioxidant (E-301) , preservatives (E-250, E-252), flavoring and aroma preparation.