100% Iberian Acorn-fed Loin

PRODUCT DESCRIPTION
100% Iberian Acorn-fed Loin

Product made with the muscular package formed by the spinal and semispinal muscles of the thorax, as well as the longussimus, lumbar and thoracic muscles of the Iberian pig.

It is a single piece practically free of external fat, aponeurosis and tendons, which is generally subjected to the process of salting or curing, marinating, and stuffed in natural casings or artificial casings, which has undergone a curing-maturation process. It can be made from the entire piece or from the different muscle packages, known as embuchado or adobado loin.

Depending on the breed of pig, its daily diet and the climate where the loin is cured, the quality of the Iberian loin will depend. Specifically, this comes from the breed of Iberian pig native to the Iberian Peninsula. These pigs, for most of their lives, feed on high-quality cereal feed and, in the last months of their life before slaughter, they will be fed acorns (the fruit of the holm oak) in the pastures.

Adding to all this, a pampered curing in natural drying rooms for at least 3 months (this time will be determined by the weight of the Iberian loin once the Iberian pig has been slaughtered, the wisdom and care of the artisans who supervise the entire curing process), This will be the quality of the Iberian loin.

It is reddish pink in color and with normal veining or fat infiltration, the palate being very grateful for its intense and long-lasting flavor, caused by pigs ingesting the acorn.

Product selected for each client, made by wise minds, artisan hands, with the patience to wait for a slow, sustainable, and exquisite curing of the product, until obtaining a delicacy that delights your senses.

The nose perceives a penetrating, seductive and irresistible aroma. The taste experiences an explosion of harmonious, authentic and unique flavor, together everything will lead you to the Eden of the culinary and exclusive paradise OF THE GOOD TASTE OF KNOWLEDGE.

PRODUCT IDENTIFICATION
LOBEIB01.