Smoke-cured pork loin, cured in natural wood curing sheds. Our producer has been using the same traditional technique based on holm oak wood and natural curing sheds for over 60 years.
Avila, Castile and Leon, Spain.
Aprox. 550 g. Iberico.
Loin of iberian pork, salt, paprika and oregano.
Gluten-free & Lactose Free
|Energy||1043 kJ / 249 kcal|
|of which saturated||5.46 g|
|of which sugar||0.9%|
STORAGE & CARE
How to consume our product?
For best results, simply open the package at least 30 minutes before you eat.
To cut the cured meats, the first thing we have to do is take a long and sharp knife. In this way, we can get very thin slices that practically melt on our mouth.
As a trick, you can remove the skin from the cured meats, before cutting. Making an incision in the skin around the meat and then another perpendicular one. Then, you pull the skin, and you will see how it separates delicately from the meat.
In this way you will save yourselves having to remove the skin from each slice separately, which will take up much more time and effort.
Once the skin is removed, to cut, the perfect technique is to put the finger horizontally where we want to cut the slice, and cut it.
If we cut the slices too thick, it will complicate the task of eating, so the thinner the better!!
How to store our product?
Keep refrigerated between 4 and 10 degrees Celsius. It usually last up to 1 year in the original vacuum pack.
Iberico products can last for up to 4 weeks in your fridge in a container or the original packaging - just make sure you cover them!