The Salami is prepared using the leanest meat from the Ibérico pork meat. This piece is seasoned with natural spices and a slight hint of paprika. Its minimum aging and drying period of 60 days in natural casing gives it an intense aroma and a characteristic flavor.
![COVAP AX, natural cage acorn-fed 100% Iberian salami [Salchichón Ibérico] (1 lb)](https://d2j6dbq0eux0bg.cloudfront.net/images/37550175/1706365156.jpg "COVAP AX, natural cage acorn-fed 100% Iberian salami [Salchichón Ibérico] (1 lb)")