It includes all products from the black Iberian pigs salted and marinated with paprika, garlic, spices and left to dry in cellars for the curing process. What are the most representative Iberian cured meats? Ham, salami, tenderloin, chorizo and morcón. It is best enjoyed eaten alone, with tomato rubbed bread or in a stew.
Claudio which wines would you recommend me?
Considering its spicy and seasoned components as well as its natural fat, Iberian cured meats are great partners of sparkling wines and fortified wines such as fino and manzanilla.
Sometimes they also fit well with some young dry and light white wines made from Xarel.lo grapes for its dynamic, tarty and saline temperament.