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Field-fed Iberian Pork Loin 50% by Artesana Jamonera.
Alongside ham, it is one of the quintessential Iberian cured meats. Made naturally, with the best seasonings, and with lean meats from the Iberian pig.
Product sliced by professional staff. Juicy and ready to consume.
*Price per approximate weight of 100g.
*This product is vacuum-sealed on a tray to preserve its freshness.
Iberian
pig is the native breed of the Iberian Peninsula, producing meat products with exceptional nutritional values.Quality of
Field Bait
: These are Iberian pigs raised in an extensive area, fed with feed based on cereals and legumes and aged for 12 months.Artesana Jamonera
has over 40 years of experience in the ham industry, offering products of the highest quality, guaranteeing proper curing and a quality in line with the characteristics of each product.Elaborated using salt, olive oil, garlic, paprika, and oregano.
Drying period between 60 and 90 days.
Refrigerated: Tª = 5ºC
Frozen: Tª < -18ºC.
Packaging: vacuum-sealed in plastic bags and/or in food-grade polystyrene trays.
Packaging: cardboard boxes suitable for food use.
Refrigerated: 5 days
Refrigerated, vacuum-sealed: 15 days
Frozen: 18 months
Field-fed Iberian Pork Loin 50% by Artesana Jamonera.
Alongside ham, it is one of the quintessential Iberian cured meats. Made naturally, with the best seasonings, and with lean meats from the Iberian pig.
Product sliced by professional staff. Juicy and ready to consume.
*Price per approximate weight of 100g.
*This product is vacuum-sealed on a tray to preserve its freshness.
Iberian
pig is the native breed of the Iberian Peninsula, producing meat products with exceptional nutritional values.Quality of
Field Bait
: These are Iberian pigs raised in an extensive area, fed with feed based on cereals and legumes and aged for 12 months.Artesana Jamonera
has over 40 years of experience in the ham industry, offering products of the highest quality, guaranteeing proper curing and a quality in line with the characteristics of each product.Elaborated using salt, olive oil, garlic, paprika, and oregano.
Drying period between 60 and 90 days.
Refrigerated: Tª = 5ºC
Frozen: Tª < -18ºC.
Packaging: vacuum-sealed in plastic bags and/or in food-grade polystyrene trays.
Packaging: cardboard boxes suitable for food use.
Refrigerated: 5 days
Refrigerated, vacuum-sealed: 15 days
Frozen: 18 months
