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The Iberian Acorn-fed Loin 75% Iberian Breed is obtained from 75% purebred Iberian pigs raised in the farms of Ledesma and Arribes del Duero.
This Iberian Acorn-fed Loin 75% Iberian Breed is the result of careful breeding of Iberian pigs with a diet based on herbs, wild plants, and acorns, which gives it its unparalleled 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 with pure air and the shade provided by Arribes del Duero.
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 casing, 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 in every bite.
Meat product.
To fully enjoy the flavor of the 100% Iberian acorn-fed 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
Whole pieces: store in a dry place, with little light and without direct sunlight, at a room temperature of 16°C - 25°C.
Sliced or pre-sliced loin: store in the refrigerator between 4-10°C. When ready to consume, let it come to room temperature for 10 minutes.
Herbs, wild plants, and acorns.
Total curing of 6 months in the shade of Arribes del Duero.
The Iberian Acorn-fed Loin 75% Iberian breed is obtained from Iberian pigs with 75% purity bred in farms in Ledesma and the Arribes del Duero.
This Iberian Acorn-fed Loin 75% Iberian breed is the result of careful breeding of Iberian pigs with a diet based on herbs, wild plants, and acorns, which gives it its unparalleled flavor and delicate texture.
The aroma and taste of the Iberian loins and sausages from Puente Robles are so characteristic and unique thanks to their curing with the pure air and shade provided by the Arribes del Duero.
It is a product made from the beginning of the ileoespinal muscle of the pig, practically free of external fat, salted, seasoned, and stuffed in natural or fibran casing, 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 in every bite.
Meat product.
To enjoy the full flavor of the 100% Iberian acorn-fed 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 can increase to 2 hours.
Best before: 16 months
Whole pieces: store in a dry place, with little light and no direct sunlight, at 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 sit at room temperature for 10 minutes.
Herbs, wild plants, and acorns.
Total curing of 6 months in the shade of the Arribes del Duero.
