“Paiola” or “presa paio” is produced from Iberian Pork “Presa” which, after cut, is seasoned with paprika and spices and rests for a few days.

It is put into pig intestine and, after leaving the smokehouse, initiates a 120-day maturation process.

It must be tasted in very thin slices to enjoy it best.



120 days natural cure

Weight: (Approx. per unit)

500 grams.