From each Iberian pig, the two noblest pieces of meat located next to the backbone and under the ribs are the magnificent Natural Loins. When they are devoid of external fat, they are salted and marinated by macerating them during a period of about 3 or 4 days. Finally they become sausages in natural casings with a rounded and elongated form, that when cut it presents a soft and delicate texture thanks to the fat infiltration coming from the acorn. It also shows a veined appearance and a rosy colour.
With an aroma of oak wood, it provides an intense, sweet flavor and its juiciness is an authentic pleasure in every bite, which invites you to continue the tasting.
Formats
Available formats (all deboned):
- Whole Piece
- Sliced – Machine:
- 100 grams
