Acorn-fed Iberian Loin. Considered by the most demanding palates as one of the most exceptional products of the Iberian pig. It is made with the prey of the Iberian pig, considered the queen of Iberian pork meats.
This piece is characterized by a high fat infiltration (derived from its quality and origin) and has a smooth texture and aroma, presenting the characteristic fine streaks of infiltrated fat when cut. The main difference between the loin and the tenderloin is that they come from different parts of the pig. The loin is extracted, as its name indicates, from the pork loin, which is located under the ribs and attached to the backbone.
The loin, however, comes from the Iberian prey, a muscle located between the forelimbs of the pig. 100% Iberian Acorn-fed Loin is possibly the juiciest and most exquisite piece of pork. It comes from purebred Iberian pigs, fed with acorns during the "montanera". It is marinated with natural spices and a low salt content and is stuffed into natural casings and cured in our natural drying sheds for five or six months, always supervised by our master artisan pork butchers, resulting in pieces with a reddish appearance, marbling and a magnificent infiltration of fat, which gives it its juiciness and extraordinary flavor.
This product, elaborated following the traditional recipe, allows to emphasize the enormous gustatory qualities of this delicacy. High levels of fatty acids help to correct and control cholesterol, providing a high content of vitamin E, enhancing powerful antioxidants in the fight against aging. Montesano, Cult to the Iberian!