Marinated Iberian Jowl

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.