Product: Iberian pork loin, chorizo, and salchichón Origin: Spain, small town called Encinasola in the province of Huelva Ingredients: Iberian pork meat, 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, dry place Allergens: Iberian loin does not contain common allergens, as its main ingredients are Iberian pork meat, 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 high-protein and high-fat food, with a significant amount of saturated fatty acids and salt, although slightly lower than in Iberian ham Quantitative ingredient declaration (QID): For Iberian loin (Iberian pork meat, salt, paprika, garlic, E331, E252, E250), the typical quantitative ingredient declaration (QID) is as follows: Iberian pork meat: Represents the main ingredient, generally in a quantity close to 100%. Similar to ham, this percentage is usually implied 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 quantities, its specific percentage is generally low and not quantitatively detailed Preservatives E252 and E250: Also used in small amounts, usually less than 1% The quintessential gourmet product when it comes to processed meats is Iberian. A delicacy full of details that over time have shaped 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 through the Western Andalusia, Extremadura, Toledo, and Salamanca oak forests during this autumn, also known as the "Iberian paradise," you will see countless herds of Iberian pigs roaming freely and feeding on acorns, the product of the Mediterranean forest of holm oaks, cork oaks, and, to a lesser extent, gall oaks. Iberian pigs cannot be understood without the dehesa, nor can the dehesa be understood without Iberian pigs. And only feeding on the montanera is capable of giving the authentic taste of acorn-fed ham that, as a true gourmet, you will be able to distinguish from other products derived from complementary feeding with feed. But why is the acorn so important in the quality of the final product? The most important factor is its high content of oleic acid, more than 60%, crucial for achieving the desired flavor and marbling of the meat. To know if you are in front of a pure Iberian pig fed on acorns, you can notice that its fat is so delicate that it will melt upon contact with the temperature of your hand. Thinking of your palate, in Encinasola we strive to clearly distinguish our products and give you the best quality, which is why we assure you that our pigs are happily fed with this tiny and delicious fruit.