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Acorn-fed Iberian Pork Loin 50% Iberian Breed from Salamanca by Artesana Jamonera.
Sausage of the highest quality. Made naturally, with the best seasonings and lean meats from Iberian pigs raised on acorns in Salamanca.
50% Iberian breed: Obtained from pigs with a single 100% Iberian parent.
*Approximate price per piece of 1.6 kg.
*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.
Acorn Quality: This classification is the highest quality. They are Iberian pigs raised freely in the meadows and have been fed with natural grass and acorns.
Artesana Jamonera has over 40 years of experience in the ham sector, offering products of the highest quality, guaranteeing proper curing and quality according to the characteristics of each product.
Produced using salt, olive oil, garlic, paprika, and oregano.
Drying period between 60 and 90 days.
Refrigeration: Tª = 5ºC
Freezing: Tª < -18ºC.
Packaging: 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
Acorn-fed Iberian Pork Loin 50% Iberian Breed from Salamanca by Artesana Jamonera.
Sausage of the highest quality. Made naturally, with the best seasonings and lean meats from Iberian pigs raised on acorns in Salamanca.
50% Iberian breed: Obtained from pigs with a single 100% Iberian parent.
*Approximate price per piece of 1.6 kg.
*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.
Acorn Quality: This classification is the highest quality. They are Iberian pigs raised freely in the meadows and have been fed with natural grass and acorns.
Artesana Jamonera has over 40 years of experience in the ham sector, offering products of the highest quality, guaranteeing proper curing and quality according to the characteristics of each product.
Produced using salt, olive oil, garlic, paprika, and oregano.
Drying period between 60 and 90 days.
Refrigeration: Tª = 5ºC
Freezing: Tª < -18ºC.
Packaging: 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
