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Iberian loin prepared after several days in marinade. The cure is done in wood stoves to obtain a unique and exquisite product of flavor. Its origin is of 50% Iberian pigs and fed on montanera with acorns. It is prepared in a completely natural way and contains no gluten or lactose.
Pieces of 1.25 kg, half pieces in 650 gr and sliced of 100 gr and 250 gr.
The best way to preserve the Iberian acorn loin is to hang it in a cool, dry, dark, well ventilated place and avoid touching the pieces. A pantry, a cellar, a cupboard or a cooler are the most recommended places
Uses and cutting
Once you have started eating the Iberian acorn loin, hang it with the cut part down and cover the part of the cut with film with a little olive oil to prevent it from drying out and getting hard.
If you have decided to slice the loin to consume it more easily or you have already purchased it sliced, it is advisable that when you break the vacuum in which it is packed, place the slices on top of each other and wrap them in transparent film to keep them in the refrigerator . Of course, keep them out of the refrigerator for 15 minutes before consuming the loin to not miss any of its delicious flavor.