Curing Time: Minimum 5 months
The Ibérico Bellota (Acorn-fed) Loin is a classic among the most entrenched flavors of Spanish culture. Its extraordinary taste, with a smooth and well-defined texture, is the result of a family-kept recipe since 60 years ago. The marbled fat simply melts in your mouth, giving rise to a range of rich flavors and aromas that brings to mind the Dehesa meadowlands of where the acorns come from.
Loin is the product obtained from the muscular package formed by the semispinalis muscles, as well as the lumbar and thoracic muscles of the pig. Virtually free of external fat, fascia and tendons, marinated and stuffed into natural casings, and subjected to a curing – maturing process.