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Alacena
La Alacena de Zafra
Exta Loin of White Pork
[88]
21.00Euros
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Process
The pig is slaughtered, the spine is removed weighed in adobo gets to take its unique flavor, the marinade is completely natural, so it contains no preservatives or stabilizers, or any flavor enhancer. The marinade is made ​​with garlic, paprika vera, oregano and spices and a little wine for the mass

He goes into the marinade for 4 days or so until they catch the flavor and then stuffing it into natural casings from pig intestine of the pig. This casing is a casing completely washed and clean. It stuffing, tie everything manually as in the old way, gets into the drying about 90 days to have gotten his point total cure.

LOMO ON CROSS ROD H
Features: It comes from white pigs fed on grain fodder. Made using traditional methods and aged slowly healing has a minimum of 14 months. The aging of the piece is linked to the climate of our area, be characterized by cold winters and warm summers.
Approximate Weight: between 900 gr and 1.5 kg
Storage: cold storage at 2 and 8 degrees, dry, preserve sunlight.
Best before: 12 months from the date of filling.

This product was added to our catalog on Monday 24 August, 2009.
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