Papada Ibérica Adobada Loncheada a maquina

The Papada Ibérica Adobada is a traditional, flavorful cut from the lower neck of Iberian pig, marinated with salt, pimentón, garlic, and thyme before being salted for 4-5 days, adobo-marinated, and cured for 3 months, then air-dried for 1-2 weeks.

• The description claims the process reduces fat content while enhancing flavor.
• The description claims it is suitable as a main ingredient or to accompany other meats, vegetables, stews, or sauces.