Marinated Iberian Jowl

A SUCCULENT BITE, AN IBERIAN JEWEL WITH A POWERFUL FLAVOR.

Iberian pork jowl is a cut from the lower neck of the Iberian pig . This cut features several layers of soft fat infiltrated with lean meat and muscle fibers. It stands out for its soft texture, great juiciness, and flavor.

For consumption, in Torreón we season it with salt, paprika, garlic, and thyme. The salting process takes 4 or 5 days, then it is marinated and cured in an artificial drying room for 3 months . It is then left to air in a natural drying room for another 1 or 2 weeks .

This process enhances the flavor of the Iberian Pork Jaw and also helps reduce the percentage of fat.

The qualities of the IBERIAN PAPADA mean that it has many culinary possibilities , whether as a main ingredient or accompanying other meats, vegetables, stews or sauces.