Vento Iberico

Vento Iberico

This excellent product represents a small production in very limited quantities.
The idea was to combine Spanish excellence in pasture farming with the traditional processing and seasoning of meat from our town, Langhirano.
These legs have a significant amount of fat and marbling in the meat.
This is why we season them for a minimum of 20/22 months.
The processing is traditional and aims to combine the strong flavors of Iberian meat with the typical sweetness of our area.
Little salt, no additives or preservatives and long aging in our cellars.

The suet is also our exclusive.
We mix it with acorn, hazelnut and walnut flours.
This is the reason for its brown color and its intense and unique aroma, which is sweetly transmitted to the meat.