This cured tenderloin is melt-in-your-mouth delicate with robust flavor and aroma. The 100% Iberico pork is cured in salt, paprika, sugar, and spices for a rich, smoky flavor and strong bouquet. After a closely monitored 80 day curing period, the result is so wonderful that this is best served thinly sliced and served as is. For a heartier presentation, drizzle in olive oil
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