In Iberian Pork “palaio”, the meat is cut into bigger pieces and seasoned with paprika, garlic, salt and spices.

The pieces are put into a thicker and irregular intestine and following the smokehouse process, it initiates a process of natural maturation for 60 to 90 days.

It has strong taste and aroma and must be tasted raw in very thin slices.



90 days natural cure

Weight: (Approx. per unit)

850 grams.