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Amazing by nature. This piece is the result of pigs raised in freedom, fed with Omega 3-rich feed based on cereals and legumes. In all our products, we give special importance to the genetics of the animal to achieve that highly prized intramuscular fat that will give the piece that delicious and juicy texture typical of an Iberian product. These pigs are loose in large enclosures where they can walk and frolic, strengthening and exercising those muscle fibers to achieve firmer meats, with greater infiltration and a more intense flavor.
When we take out the loin, we season it with paprika, garlic, salt, ... and let it marinate in that marinade for about 5 days before introducing it into a casing and transferring it to a drying room with a temperature of about 4ºC and high humidity, gradually increasing the temperature and decreasing the humidity as the drying process progresses. The final phase is when the product goes to the natural drying room where it acquires those aromas and textures.
When the loin sticks reach their optimal maturation point, after a selection process by an expert eye, they are vacuum packed to stop the curing process and retain all their qualities until they reach your table.
INGREDIENTS: Iberian field-fed loin, salt, paprika, dextrin, sugar, dextrose, oregano, garlic, antioxidants (E-300, E-301 and E-331iii) and preservatives (E-252 and E-250).