Description

This Iberico pork loin, dry cured is a masterpiece of its own. Iberico is famed for its beautiful marbling, allowing for smooth-textured meat that melts in your mouth. Hand made from iloespinal muscle of the Iberico pork, raised and fed exclusively on acorns during the montanera period in the Extremadura meadows. With a meticulous 4 to 6 month curing period, and the addition of paprika oregano and other herbs, this cut enhances juicy, herbaceous flavor profile and gives the tenderloin a dark russet hue.

This product can enjoyed on a meat or cheese platter alongside crusty breads, nuts, olives, and wine.

Sliced 100gr: Delicate thin slices of Bellota Iberian loin. Marinated, stuffed, and hand sliced.

Keep refrigerated 0ºC – 4ºC.

For best consumption leave out for the fridge for one hour.