Product: Iberian loin Origin: Spain, small town called Encinasola in the province of Huelva. Ingredients: Iberian pork, sea salt, paprika, garlic, antioxidant E-301 (Sodium ascorbate), acidity regulator E-331 (iii) (Trisodium citrate), preservative E-252 (Potassium nitrate). Storage: Keep in a cool and dry place. Allergens: Iberian loin does not contain common allergens, as its main ingredients are Iberian pork, salt, and spices, along with additives like E-331 and preservatives E-252 and E-250. Average nutritional information per 100 grams of Iberian loin: Energy value: 1462 kJ / 348 kcal Fat: 25 g Of which, saturated fatty acids: 9 g Carbohydrates: 1 g Of which, sugars: 0 g Proteins: 32 g Salt: 3.8 g This information shows that Iberian loin is a food high in proteins and fats, with a significant amount of saturated fatty acids and salt, although somewhat lower than in Iberian ham. Quantitative ingredient declaration (QID): For Iberian loin (Iberian pork, salt, paprika, garlic, E331, E252, E250), the typical quantitative ingredient declaration (QID) is as follows: Iberian pork: Represents the main ingredient, usually in a quantity close to 100%. Like with ham, this percentage is usually implicit. Salt: An essential ingredient in curing, with a quantity ranging between 2% and 5% of the total weight. Paprika and garlic: Used as spices, their quantity may vary, but is usually in small proportions. Acidity regulator E331: Used in smaller quantity, its specific percentage is generally low and is not usually detailed quantitatively. Preservatives E252 and E250: Also used in small amounts, usually less than 1%. Sliced Iberian loin is a type of cured meat made from the loin of the Iberian pig, a breed native to the Iberian Peninsula in Spain and Portugal. The meat is typically cured with salt, garlic, and other spices for several months, resulting in a tender and flavorful meat that is often sliced thinly and served as an appetizer or snack. Iberian pig is known for its distinctive flavor, which comes from its diet of acorns and other natural foods found in the oak forests of the region. The meat is also prized for its high level of marbling, giving it a rich and buttery texture. Sliced Iberian loin can be enjoyed on its own or paired with other foods, such as cheese, crackers, or bread. It is a popular ingredient in Spanish cuisine and is often used in dishes like sandwiches, salads, and stews.