Acorn-fed pork loin 100% Iberian
One of the finest cured meats in our gastronomy. Made from the whole loin, it is seasoned with garlic, oregano, salt, and La Vera paprika before undergoing a natural curing process of at least 120 days. A lean product with a firm yet juicy texture, embodying pure Iberian character.
| type: | Acorn-fed pork loin |
| breed: | 100% Iberian |
| Feeding: | Acorn |
| Designation of origin: | Dehesa Extremadura |
| curing: | Minimum 120 days (calendar) |
| WEIGHT: | 1,1 kg (Aprox.) |
| FORMAT: | Whole piece |
Noble Piece
Made from the whole loin of the Iberian pig, guaranteeing the highest quality meat.
Traditional Adobo
Seasoned following the classic recipe: garlic, oregano, salt and the unmistakable Pimentón de la Vera.
Natural Healing
Slow and natural maturation process of at least 120 days to settle nuances and texture.
Lean Profile
A lean sausage that stands out for being healthy, firm and with a powerful flavor.
Tasting notes
Lean profile and smoky touch
The result of its preparation is a lean product with a firm yet juicy texture. It has a captivating aroma, while on the palate it unfolds an intense flavor with a slightly smoky touch, the result of its marinating and curing process.
Pure Iberian character
Elegance and premium quality
Defined as “pure Iberian character,” it’s a must-have for any lover of quality cured meats. Its elegance makes it ideal to enjoy on its own, allowing you to appreciate all its nuances, or as the star of a premium Iberian charcuterie board.
