Enebral organic panceta slices 200g
Location: Segovia, Castilla y León
This smartly packaged organic charcuterie offers a wide range of sliced and cooking options. The animals are farmed in Ávila, where their wild food diet is balanced with organic grains and pulses. They reach their target weight naturally, taking 10 months, approximately twice as long as intensively reared animals. Charcuterie cured initially in a controlled environment and subsequently in naturally ventilated curing chambers.- 200g priced by case (15 units per case)ref: CM02010
available at Brindisa Borough Market
Frequently asked questions
Producer:
Alonso and Noni Hernaz de Frutos at Embutidos El Enebral
Made in:
Pigs reared in Ávila and cured in Segovia
Type of charcuterie:
Cured pork belly
Length of Cure:
45 days
Taste Description:
Smoky bacon
Storage and care:
Keep refrigerated below 8º
Serving suggestions / pairings:
Use for sandwiches, soup and stew bases or for frying and putting into salads
Key points:
• Organically produced
• El Enebral are unusual as few charcutiers farm their own animals and cure only their own meat, largely because it can take up to 3 years to get the full return on each animal.
• The pigs´ wild food diet is balanced with organic grains and pulses, prepared by the producer´s own mill
• They reach their target weight naturally, taking 10 months, approximately twice as long as intensively reared animals.
• Charcuterie is cured initially in a controlled environment and subsequently in naturally ventilated curing chambers over time
• The only seasonings are organic pimentón and sea salt.
• Excellent charcuterie irrespective of organic status.