From Iberian pigs raised free-range in the dehesas of Southwest Spain and fed exclusively on acorns, herbs, and aromatic plants.
Our 100% Iberian acorn-fed loin is presented sliced, preserving the perfect proportion between meat and fat that creates the characteristic marbling and the tenderness and juiciness that distinguish its organoleptic quality.
The meat is seasoned only with salt, garlic and paprika, and cured using traditional methods in natural drying rooms for approximately 90 days, developing a balanced flavour and tones ranging from orange to mahogany, with its distinctive marbling.
