More information

Main characteristics:

• Origin and preparation:
  
  • Made with selected meat from Iberian pork loin, which is cured in an artisanal way for more than 3 months in natural drying rooms.
  • The meat is marinated with a mix of traditional spices, highlighting paprika and garlic, giving it a subtle but deep flavor.
  • Its slow and careful curing highlights the characteristics of the Iberian pig and the natural environment where it is raised.
• Appearance:
  
  • The Loin has an intense reddish color with veins of infiltrated fat, ensuring juiciness in every slice.
  • The slices are thin, with a shiny and appetizing appearance, perfect for an elegant presentation.
• Aroma:
  
  • Its aroma is enveloping, with delicate notes of spices and the unmistakable natural touch of paprika and garlic.
  • A subtle fragrance of curing in natural drying rooms is also perceived.
• Flavor:
  
  • The flavor is balanced and delicious, with a mix of sweet, umami, and spicy notes that make this product a unique gastronomic experience.
  • The infiltrated fat provides a soft texture that melts in the palate, leaving a velvety sensation.
• Texture:
  
  • The texture is tender and juicy, with a perfect curing point that offers a smooth chewing experience, but with the ideal structure of a high-quality Iberian cured meat.

Presentation:

• In sliced format, vacuum packed to preserve all its organoleptic properties.
• This format facilitates consumption, offering convenience and ensuring that it is enjoyed with the freshness of the cut.