Zintzurra

The pork throat (zintzurra in Basque) of 650g was refined and dried for 8 weeks in our dryers. The Zintzurra superimposes layers of lean and fat, very melting when tasted. Tasting advice: It is usually prepared in slices to fry with eggs, it also replaces bacon in many recipes. Zintzurra is also appreciated as an aperitif in very thin slices.