The name itself suggests that the origin of this specialty should be sought in Spain. Lard from heavy Iberian pigs is the essential raw material for its production.
This high lard is salted with sea salt and ages for many weeks in cool cellars.
When the lard is sufficiently matured and freed from excess water, it only needs to be gently smoked, and this specialty is ready.
Everyone probably knows how to successfully use quality finely smoked lard, but together with fresh bread and good mustard, it creates an amazing harmony of simple flavors.
The product is vacuum packed. After unwrapping, store in a cool environment, preferably hanging where air flows gently.
Product composition:
Pork back fat 96 %
Edible salt with iodine
Nutritional values
Fats: 90 g (of which saturated fatty acids 44 g)
Carbohydrates: 0.0 g (of which sugars 0.0 g)
Proteins: 1.5 g
Salt: 7.7 g
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