The 100% Iberian Acorn Loin is obtained from Iberian pigs raised in farms in Ledesma and the Arribes del Duero region.
This 100% Iberian Acorn Loin is the result of careful breeding of Iberian pigs with a diet based on herbs, wild plants, and acorns, which gives it its unmatched flavor and delicate texture.
The smell and taste of the Iberian loins and sausages from Puente Robles are so characteristic and unique thanks to their curing process with the pure air and shade provided by the Arribes del Duero region.
It is a product made with the beginning of the ileoespinal muscle of the pig, practically free of external fat, salted, marinated, and stuffed in natural or fibran casings, stapled or tied at one end, and has undergone an appropriate curing process to give the product excellent flavors and aromas.
Savor the excellence of Iberian pork in every bite.
Meat product.
Consumption
To enjoy the full flavor of the 100% Iberian Acorn Loin, we recommend consuming it at approximately 24°C.
If it is packaged, we recommend removing it from its packaging and letting it sit at room temperature for 30 minutes before serving. If it has been stored in the refrigerator, this time may increase up to 2 hours.
Best before: 16 months
Storage
Whole pieces: store in a dry place, with little light and no direct sunlight, at a room temperature of 16°C - 25°C.
Sliced or sliced loin: store in the refrigerator between 4-10°C. When ready to consume, let it come to room temperature for 10 minutes.
Diet
Herbs, wild plants, and acorns.
Curing time
Total curing time of 6 months in the shade of the Arribes del Duero region.
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