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• The loin of pork is composed of the most tender part of the pig. It is a piece that hardly has a manipulated, except the marinade that is made with different spices. It is recommended for sportsmen and women or people who do not eat much meat
• The sausage is a piece with a mixture of three meats exclusively from pork, adding essential spices -such as black pepper- to get the unique flavor. It is a food rich in sodium and low in sugars
• HEALTH TIPS: Encinasola 1920, quality products have protein and oleic acid, monounsaturated fats that reduce the risk of heart disease, a pleasure included in the Mediterranean diet, also provides protein of high biological value, which benefits diabetics and children (essential in their snacks)
• CONSERVATION RECOMMENDATIONS: To enjoy the excellent taste and quality of our hams follow these instructions: Keep hanging or in a ham holder in a dry and cool place. Avoid direct exposure to sunlight and air. Cut into thin slices about two hours before consumption. Cover the cut area with the ham's own fat and cover with cling film and a dry cloth

The delicatessen product par excellence, if we talk about processed meats, is the Iberian. A delicacy full of details that, over time, have been shaping its unique characteristics. But where is the secret of this delicacy? In something as simple as an acorn. If you have the opportunity to travel this autumn through the pastures of Western Andalusia, Extremadura, Toledo and Salamanca, also known as "the paradise of the Iberian pigs", you will be able to see, in open fields, countless herds of Iberian pigs taking advantage of the acorn, the product of the Mediterranean forest of holm oaks, cork oaks and, to a lesser extent, gall oaks. The Iberian pig cannot be understood without the dehesa, nor the dehesa without the Iberian pig. And only the feeding in the "montanera" is able to give the taste of the authentic acorn-fed ham that, as a good Gourmet, you will know how to differentiate from other products, derived from a complementary feeding with fodder. But why is the acorn so important in the quality of the final product? The most important factor is its high oleic acid content, more than 60%, which is decisive in achieving the desired bouquet and marbling of the meat. To know if you are in front of a pure acorn-fed Iberian, you can notice that its fat is of such a subtle consistency that, on contact with the temperature of your hand, it will melt. Thinking of your palate, in Encinasola we strive to clearly differentiate our products and give you the best quality, so we assure you that our pigs are happily fed with this tiny and delicious fruit