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5.00% off
Piece of Field-Fed Pork Loin from Artesana Jamonera.
Alongside ham, it is one of the quintessential Iberian cured meats. Made naturally, with the best seasonings and lean meats from the Iberian pig.
*Approximate price per 1.6 kg piece.
*In the preparation of fresh products, there may be a slight variation in the final price depending on the weight.
The Iberian pig is the native breed of the Iberian Peninsula, providing meat products with exceptional nutritional values.
Quality of "Cebo de campo": These are Iberian pigs raised in an extensive area, fed with feed based on cereals and legumes, and aged 12 months.
"Artesana Jamonera" has over 40 years of experience in the ham industry, offering products of the highest quality, guaranteeing proper curing and quality in accordance with the characteristics of each product.
Prepared using salt, olive oil, garlic, paprika, and oregano.
Drying period between 60 and 90 days.
In refrigeration: Tª = 5ºC
In freezing: Tª < -18ºC.
Package: vacuum-sealed in plastic bags and/or in polystyrene trays suitable for food use.
Packaging: cardboard boxes suitable for food use.
Refrigerated: 5 days
Refrigerated and vacuum-sealed: 15 days
Frozen: 18 months
5.00% off
Piece of Field-Fed Pork Loin from Artesana Jamonera.
Alongside ham, it is one of the quintessential Iberian cured meats. Made naturally, with the best seasonings and lean meats from the Iberian pig.
*Approximate price per 1.6 kg piece.
*In the preparation of fresh products, there may be a slight variation in the final price depending on the weight.
The Iberian pig is the native breed of the Iberian Peninsula, providing meat products with exceptional nutritional values.
Quality of "Cebo de campo": These are Iberian pigs raised in an extensive area, fed with feed based on cereals and legumes, and aged 12 months.
"Artesana Jamonera" has over 40 years of experience in the ham industry, offering products of the highest quality, guaranteeing proper curing and quality in accordance with the characteristics of each product.
Prepared using salt, olive oil, garlic, paprika, and oregano.
Drying period between 60 and 90 days.
In refrigeration: Tª = 5ºC
In freezing: Tª < -18ºC.
Package: vacuum-sealed in plastic bags and/or in polystyrene trays suitable for food use.
Packaging: cardboard boxes suitable for food use.
Refrigerated: 5 days
Refrigerated and vacuum-sealed: 15 days
Frozen: 18 months
