The Iberian Bellota Tenderloin is a gem of Spanish gastronomy, known for its extraordinary flavor and juicy texture. This cut comes from free-range Iberian pigs fed on acorns, giving it a unique marbled meat. Positioned under the loin, between the lower ribs and the spine, the tenderloin is the tenderest cut of Iberian pork. Historically appreciated as a delicacy, it's perfect for celebrations or as part of a gourmet charcuterie board, paired with crispy picos or toasted bread. The tenderloin comes in an ideal format of 225g, ready to be enjoyed. To maintain its quality, it's important to keep it refrigerated.