EXTRA "PAIO".

Made with Iberian pig meat and fat, seasoned with salt, spices and paprika. It has a cure time of between 4 and 6 months.

It presents an intense flavor and moist finding the perfect balance between the structure of the meat and the perfect amount of smoked paprika, which remains intense in the mouth and gently fills the senses.

DAMICARNES extra "paio" features two different types.

• Extra paio width 60% meat and 40% fat;
• Extra paio width 80% meat and 20% fat.