Iberian fore-loin is given three different names in Spain according to the geographical area it originates from, although the product itself does not vary; it comes from the part of the pig known as presa. Its ingredients also include salt and spices; it has a curing period of 2 months.

Presentation

If for any reason the product is in poor condition or does not fulfil your expectations we will change it for another of the same kind or return your money.

Elier's Recommendations

Our recommendation for the consumption of this product is as follows: warm a plate in the microwave, cut the tongue into very thin slices, and drizzle a little olive oil on it before serving.