Cured and sausages

Traditionally made from 50% Iberian pig legs that have fed on compound feed and natural resources in the pasture.
 
Curing
More than a year and a half in natural dryers.
 
Texture and color
Red color with streaks of bright white fat.
The fat transmits a juicy and unctuous consistency.
 
Flavor and smell
Penetrating and subtle aroma, melts in the mouth, soft and elegant flavor, with sweet and nutty notes.
 
Conservation and consumption recommendations
Keep the piece out of its packaging in a cool and dry place. The palette will be placed on the ham holder and it will start slicing as thin as possible by the less thick area called babilla.
At the end of each cut, the cut area will be covered with the remaining bacon, thus preventing it from drying out and losing juiciness.

You should also cover the entire palette with a cloth to keep it better.
It is not recommended to consume the refrigerator since it loses aromas and flavor, let it temper.
Optimum consumption temperature 20º-25º.

Origin

Corsevilla

Ctra. Guadalcanal, km.1. Cazalla de la Sierra-Sevilla

Video

CorSevilla

  corsevilla@corsevilla.es
  +34954884286
  Ctra. Guadalcanal, km.1. Cazalla de la Sierra

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