The 100% Iberico Bellota cured loin is one of the most valued cuts of the pig in Spain. Its texture and aroma make it a favourite for foodies. This piece comes from a muscle located below the ribs, near the backbone.
Our pigs are 100% purebred Iberico, mamellado-ampiño breed, the best Iberico variety for the manufacture of 100% Iberico Bellota hams and cured meats. These pigs are raised free roaming in the midst of our Dehesa (acorn woods), feeding mainly on natural products, specially the acorn for a long 4 month “Montanera” season.
Our cured loin is prepared with our centuries’ old traditional recipe and cured for a 6 month period in our drying cellars in the Jabugo area.
Its fantastic quality has obtained the recognition of the UK Great Taste Award, that gave this product a Two Star gold award in 2014.