Noble piece that is obtained from the Iberian acorn pig.
The loin is the part of the animal that is located next to the spine and rib.
Once the fat is trimmed, it is cooled and browned with natural additives: pepper, garlic, oregano and salt. It is stuffed in casings and dried in natural dryers, to finish ripening in our cellars. The process has a total duration of 5 to 6 months.
Ingredients:
Iberian Acorn pork loin, salt, natural spices, antioxidants E-301 and E-302, sugars, preservatives E-250 and E-252 and paprika. Inedible Collagen Casing
Presentation:
Vacuum packed piece between 500 and 600 gr
Storage conditions:
Store in a cool and dry environment
Made in:
Guijuelo. Salamanca( Spain)
| Weight | 0,65 kg |
|---|
