Olmeda Lomo Iberico, 1.2 kg.

In Vilacastin, Segovia, in the heart of the Castellana mountains and at an altitude of 1,099 metres, Olmeda produces its Iberian fillet. This is the noblest piece of Iberian pig raised in the wild. It is marinated with paprika, salt and garlic and left to mature for 4 to 5 months in natural dryers. It has the intense pink colour and fine texture characteristic of the Iberian pig. It is flavoured with fresh aromas of paprika and wild plants. It feels smooth, very slightly salty, elegant and natural. Olmeda Origenes Iberian fillet should be served between 17° and 20°. To enjoy the subtleties of this Iberian fillet, it must be sliced very thinly. It is undoubtedly a delicious aperitif accompanied by red wine.