Marinated Iberian Jowl
Marinated Iberian Jowl
Marinated Iberian Jowl

Marinated Iberian Jowl

Regular price €10,90
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A SUCCULENT MOUTH, AN IBERIAN JEWEL WITH A POWERFUL TASTE.

The Iberian dewlap is a piece that comes from the lower part of the neck of the Iberian pig. This cut presents several layers of soft fat infiltrated in the lean meat and muscle fibers. It stands out for its smooth texture, great juiciness and flavor.

For consumption, in Torreón we marinate it with salt, paprika, garlic and thyme. The salting process lasts 4 or 5 days, then it is marinated and cured in an artificial dryer for 3 months . Then it is left to air in a natural dryer for 1 or 2 more weeks .

This process manages to enhance the flavor of the Iberian dewlap and also helps to reduce the percentage of fat.

The qualities of PAPADA IBÉRICA make it have many gastronomic possibilities , either as the main ingredient or accompanying other meats, vegetables, stews or sauces.

- Half a piece of marinated Iberian dewlap
- Vacuum packed.
- Approximate weight: 0,400 - 0,600 kg

- Storage temperature: between 2 and 10º
- Best before: 8 months

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R
Rubén González Brasero
Papada adobada

Exquisita tomándola con unos picos. De 10


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from good work to good eating

Torreón artisans like to pay attention to every little detail of each piece that comes into their hands.
They seek excellence so that you can enjoy a moment of satisfaction as comforting as eating any of our products.