_Sobrasada Iberico ~1kg, kg

Casalba's Sobrasada Iberica is made from with the lean meat, pancetta and jowls of acorn-fed Iberian pork and just the right amount of paprika de la Vera, which gives it its vibrant red colour and slight spiciness. The preparation is then put in natural casings and cured for 5 months in an air-drying room. This traditional Spanish spread is prefect served as is on toasted sourdough bread or with dry cheeses like Manchego.The Casalba story started in the foothills of the Sierra de la Demanda mountains, Northern Spain where the Castro Alba family has been making premium cured meats for decades using the recipes they have inherited from their forebears.With a lot of hard work, dedication and gentle care, respecting the time that traditional processes require, they transform the raw ingredients that nature provides them into high-quality food products, which feed the palate and the soul.