IBERIAN LOIN

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IBERIAN LOIN

IBERIAN LOIN

A real prime cut. The whole loin, after taking away the adhering fat, is seasoned with sea salt, paprika from Protected Geographical Indication Pimentón de la Vera, oregano and garlic. It is then stuffed into natural or artificial hand-tied tripe and left to mature in cellars for
at least 70 days.

Varieties: Bellota (Acorn-fed), Cebo de Campo (Countryside Fodder-fed) and Cebo (Fodder-fed).

Formats: In tins (for the Iberian bellota Gran Reserva range), whole and half pieces and sliced.

ACORN FED IBERIAN LOIN

ACORN FED IBERIAN LOIN

From free-range acorn-fed pigs. A real prime cut. The piece of meat, after taking away the external fat, is seasoned with sea salt, paprika from Protected Geographical Indication Pimentón de la Vera, oregano and garlic. It is then stuffed into natural or artificial hand-tied casings and left to mature in cellars for at least 70 days.

They are offered vacuum packed in half or whole pieces (wholesale in 10 Kg. boxes). Also available inside tins (3 pieces per tin), and pre-sliced in 100-grams packages.

COUNTRYSIDE FODDER FED IBERIAN LOIN

COUNTRYSIDE FODDER FED IBERIAN LOIN

From free-range pigs fed on cereals and pastures (countryside fodder fed).

Offered vacuum packed in half or whole pieces (wholesale in 10 Kg. boxes). Also available pre-sliced in 100-grams packages.

FODDER FED IBERIAN LOIN

FODDER FED IBERIAN LOIN

From free-range fodder fed pigs.

Offered vacuum packed in half or whole pieces (wholesale in 10 Kg. boxes). Also available hand-sliced in 100-grams packages.

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