Crossbreed Grand Selection Upper Loin sausage Benito

Selected from the best fresh upper loin filets, with a 20% of DUROC genetics which gives the meat a very characteristic marbling.
Meat derived from females and castrated males.
The maceration process is a 100% natural, using first quality spices (paprika, garlic, oregano and oil) and leaving it to macerate for at least 15 days so it takes its unmistakable, pleasant taste.
Each piece is weighed independently after adding just the right amount of salt.
Slowly curated in especially prepared warehouses, designed to give them a suitable temperature and humidityso as to obtain a perfect product for the most demanding palates.