Iberian Cured Loin of Acorn
It is a piece obtained from the Iberian pork of acorn.
The loin is the part of the animal that is located close to the backbone and the rib.
Once the fat is cut, it cooled and seasoned with natural additives: pepper, garlic, oregano and salt. It gets into a gut and dries off in natural dries. Finally It ripening in our warehouses. The process has a total duration from 5 to 6 months.
It is commercialized with or without vacuum, entirely in pieces from 0.8 to 1.6 kg., or in halves in pieces from 0.5 to 0.8 kg.
Iberian Cured Loin Acorn
It is a piece obtained from the Iberian pork fed on fodder.
The loin is the part of the animal that is located close to the backbone and the rib.
Once the fat is cut, it cooled and seasoned with natural additives: pepper, garlic, oregano and salt. It gets into a gut and dries off in natural dries. Finally It ripening in our warehouses. The process has a total duration from 5 to 6 months.
It is commercialized with or without vacuum, entirely in pieces from 0.8 to 1.6 kg., or in halves in pieces from 0.5 to 0.8 kg.