the ideal pack for an unforgettable evening

nuanced flavor and a tender texture

a piece of Solomillo of 450 grams

and is slowly cured for over 24 months

Embutido en tripa natural y curado lentamente al natural en nuestras bodegas de la Sierra

Pieza de Abanico de 1 kg. aprox. YGroup_estuches the ideal pack for anIberian fan meat comes from a part of the Iberian pig, characterized by its juiciness and intense flavor. Located between the ribs and the loin, this piece stands out for its fat infiltration, which gives it a tender texture and an unparalleled aroma. Highly appreciated in Spanish gastronomy, it is usually grilled or barbecued to enhance its exquisite flavor.