Comes from one of the finest parts of Iberian pigs bred free-range fed on acorns during the fattening period. This is one of the most selected pieces within our variety of cold cuts.
Spanish Iberian pork loin are free of outer fat. Once they have been marinated and seasoned with salt and paprika, the pieces macerate between 7 and 8 days to
later be stuffed into casings and be prepared in a traditional way, slowly cured for 4 to 5 months in our natural drying rooms and cellars.
It comes vacuum packed so that you get its full intact aroma.
Origin: Guijuelo, a municipality located in the province of Salamanca, Castile and Leon, Spain.
Consumption: Because of its intense flavours you may eat it with traditional bread and other Iberian products. Best served at room temperature.