Description
Characteristics: This is a type of cured pork loin of deep red colour, which comes from pork, free of external fat, it is salted, prepared and finally stuffed -hence the name- in natural pork casing to proceed to drying and curing. Its noble flavour and intense aroma predominate.
Flavor: Fine, salty.
Region: Santa Fe.
Maturation: 60 days.
Cut: Machine cut into thin slices.
Storage: In Santi packaging, in the refrigerator. To enhance the flavour and aroma, remove from the refrigerator 30 minutes before consumption.
Presentation: Vacuum packed, in our special reusable container, with zipper closure.