For true enthusiasts, the unusual flavours coming from the area of Pata Negra in Spain with 3 specialties.
Cocido cooked ham, leg of Iberian pork ˇ Pata Negra, 100% purebred, bred in the wild, in forests of oak trees in the region of Extremadura.
Lard of Iberian Pork ˇ Pata Negra worked in Camaiore.
Bred in the wild. The Iberian pigs are raised exclusively with natural foods, acorns, roots and undergrowth products.
The lard is salted and flavoured with about 20 spices "type Colonnata" in marble basins for about three months in Camaiore (Tuscany).
Cecina de Leon PGI 14 months, meat of adult bovine, native breed of Castilla leon.