IBERIAN LOIN FROM ACORN-FED PIGS

Elaborated with the complete loin, marinated in a mixture of salt, garlic and paprika. After that, it is cured in natural drying sheds.

It is also available natural, without paprika.

Available grades and varieties Iberian loin with paprika: ref. 10.11.03 Natural Iberian loin (without paprika): ref. 10.11.04 Characteristics Whole muscular piece (loin), inserted into natural pig intestines and/or Fibran. The whole piece is 75 cm. long. When is cut, it appears veined and juicy. Ingredients Iberian pork loin, salt, spices, antioxidant E-301 and conservative E-252. Curing time Ranging from 5 to 6 months. Presentation -Piece ranging 800 g. to 1.5 kg. Optional vacuum packing. Packed in 6 or 10 kg. cases. -Half piece (500 g. average) vacuum packed in special gift cases.

Storage temperature
Non-vacuum packed products: always keep in a cool, dry, well protected from light place with a temperature that does not exceed 18ºC.
Vacuum packed products: temperature ranging from 0º to 5ºC.

Best consumption dates
6 months after shipping

Consumption recommendations
It is recommended to cut it with a knife or slicing machine in 2 to 5 mm thick slices. Consume as appetizer, in sandwiches or cooked meals (scrambled eggs, omelets, salads, etc.)

Optional vacuum packed presentation for loins and half loins.

Vacuum packed half loin gift case.