Comes from one of the finest parts of Iberian pigs bred free-range fed on acorns during the fattening period. Marbled loin with a high quantity of intramuscular fat.
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.