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400g
The Iberian tenderloin is one of the highest quality cured meats you can buy.
Gastronomic excellence par excellence, that's the Iberian acorn loin from García Mimbrero. With intense aroma and excellent flavor, a true treat for the palate.
Made with a whole piece of Iberian meat, a part of the pig that is next to the shoulder and is part of the loin.
The meat is of great quality and has more infiltrated fat than other parts of the pig, which is important because it provides a particular intensity of lasting flavor. The tenderloin is one of those products that will hook you when you try it and that your guests will always remember.
Made in Spain Gourmet always offers the best of Spanish gastronomy.
Technical Sheet:
Ingredients: Iberian pork tenderloin, salt, sugar, lactose, spices, antioxidant (E-301, E 316), preservative (E252 and E-250). With or without La Vera paprika.
Producer: García Mimbrero
Location: Fuente de Cantos (Badajoz)
Curing time: 50 days
Storage: At room temperature in a cool, dry place, protected from light and isolated from the ground and wall.
Weight: Approximately 400g.
400g
The Iberian tenderloin is one of the highest quality cured meats you can buy.
Gastronomic excellence par excellence, that's the Iberian acorn loin from García Mimbrero. With intense aroma and excellent flavor, a true treat for the palate.
Made with a whole piece of Iberian meat, a part of the pig that is next to the shoulder and is part of the loin.
The meat is of great quality and has more infiltrated fat than other parts of the pig, which is important because it provides a particular intensity of lasting flavor. The tenderloin is one of those products that will hook you when you try it and that your guests will always remember.
Made in Spain Gourmet always offers the best of Spanish gastronomy.
Technical Sheet:
Ingredients: Iberian pork tenderloin, salt, sugar, lactose, spices, antioxidant (E-301, E 316), preservative (E252 and E-250). With or without La Vera paprika.
Producer: García Mimbrero
Location: Fuente de Cantos (Badajoz)
Curing time: 50 days
Storage: At room temperature in a cool, dry place, protected from light and isolated from the ground and wall.
Weight: Approximately 400g.
