It is one of our favourite pieces, made with the Iberian "presa" (shoulder cut), which is one of the noble parts of Iberian pork. The meat is seasoned with salt, garlic, a little bit of sweet smoked paprika powder and a touch of oregan.
The taste is similar to the one of Loin, but as the "presa" has more infiltrated fat, this piece is more juicy and...
This green olive pâté is an Andalusian version of the famous recipe of Provence, recommended to put it on a small toast for aperitif.
Ingredients: 83% green olives, capers, extra virgin olive oil, citric acid, lactic acid, wine vinegar, garlic, salt, herbs from Provence.
Net weight: 120 g.