The Iberico 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. This piece comes from a muscle located below the ribs, near the backbone.
Our pigs are 100% pure breed Iberico, Lampiño breed, the best Iberico variety in our opinion for the manufacture of hams and cured meats. These pigs are raised free roaming in our ranches, in the midst of the Spanish Dehesa (acorn woods), feeding mainly on natural products, specially the “bellota” for a long 4 month “Montanera” season.
Our cured loin is prepared with our centuries’ old traditional recipe and cured for a 4 month period in our drying cellars. Its fantastic quality has obtained the recognition of the UK Great Taste Awards, that have given this product a Two Star gold award in 2014. that have given this product a Two Star gold award in 2014. Great Taste Awards of GreatBritain, its high quality is more than proven.
Average strong weight goes from 900gr to 1,200gr. Vacuum packaging allows the piece to be stored for 12 months as long as it is in a cool place.