IBERIAN ACORN CURED PORK LOIN - JABUGO
Loin from 100% Iberian pigs acorn-fed in the Montanera time.
The loin is one of the "noble parts" of the Iberian pig. For its texture and flavor it is one of the sausages most appreciated by gourmets. This piece comes from the muscle that is under the ribs of the pig, next to the spine.
It is 100% Iberian pigs, bred in the meadows of the Sierra de Huelva and fed with acorns for four to five months of montanera and give the production an optimum quality.
After the cutting of the pig, the Master spreads each piece and then they are allowed to cure for more than three months to obtain the best 100% Iberian acorn loin. Internationally recognized for its high quality.
In pieces format it is whole or average. The weights of the whole loin rods weigh around 1 kg. and the average 0.5 kg. Vacuum packaging allows the piece to be preserved for 12 months as long as it is in a cool place.
- Iberico Ham
- D.P.O. Jabugo