Product

Each ibérico pig yields two pieces of authentic, natural loin which, once clean and cleared of fat, are marinated and made into sausages wrapped in natural tripe.

Its extraordinary flavour and subtle scents are due to the light drying in ovens fed with holm oak firewood and the slow maturing in natural driers.

Of vibrant colours ranging from purple to pink, it appears marble-like when cut due to the infiltration of fat proceeding from its fusion with the acorn. The ibérico pig loin is considered the most noble piece of cured pork products internationally thanks to its excellent meat, homogeneous texture, delicate flavour and pleasant scent.