Bacon, pork rib and panceta
We select the best fresh pork bellies and use a homemade marinade in the case of bacon and marinated rib or smoked without preservatives or artificial colors, as they have always done in the slaughter of the villages, and a light process of smoking for our bacon with airy rib.
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Marinated Bacon
It is marinated in a traditional way and the process of dry and maturation takes place in cold temperature. It is a slow process wich gives to the pieces a soft taste and smell. It is characterized by its lightly smoke process and it is cured for 4 weeks in natural driers.We package it in vacuum in two halves with an aproximately weight of 2kg.
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Smoked bacon
It is obtained from the fresh bacon, first of all we salt it for two days and then goes on to the dry and maturation process in cold temperature. It is a slow process wich gives to the pieces a soft taste and smell. It is characterized by its lightly smoke process and it is cured for 4 weeks in natural driers.
We package it in vacuum in two halves with an aproximately weight of 1.8kg.2kg
