Iberian loin elaborated from the excellent piece of the Iberian pig located under the ribs. Marinated and seasoned with natural spices following the traditional recipe of our ancestors and then stuffed into casings. Cured naturally and slowly in our drying rooms.
The meticulous and slow curing process of the Iberian loin in natural drying sheds with the air of the Sierra de Francia, make it an elite product with aromas of the past. Discover the differences between our Iberian loins.
Acorn Iberian Loin Special Selection
The most exclusive acorn-fed Iberian loin, rigorously selected from among all our acorn-fed Iberian loins, a unique piece in our cellars.
Characterized by its high level of fat infiltration, which gives it a visible marbling appearance, as well as juiciness and creaminess. A delicacy for the senses.
Acorn-fed Iberian loin from 50% Iberian pigs raised in freedom in the best holm oak pastures. Rigorously selected and fed on acorns during the "montanera" season, completing their diet with grass, natural pasture and fruits of the ground.
Acorn Iberian Loin
Acorn-fed Iberian loin of great quality, with a wide variety of shades and fat infiltration of the Iberian pig raised during the “montanera” season.
Acorn-fed Iberian loin from 50% Iberian pigs raised in freedom in the best holm oak pastures. Rigorously selected and fed on acorns during the "montanera" season.
The natural and slowly curing process in our drying rooms results on an excellent juiciness, creaminess and flavour.
Cebo Iberian Loin
Iberian loin with lower fat infiltration the previous, from 50% Iberian breed pigs fed with high quality cereal and natural feed.
Our cebo Iberian loin is marinated and seasoned with the same natural spices as our acorn Iberian loin.