Product details
Iberian Bellota Pork Loin. Considered by the most demanding palates as one of the most exceptional products of the Iberian pig. It is made with the Iberian pig's presa, considered the queen of Iberian pork meats.
This cut is characterised by a high level of fat infiltration and has a smooth texture and aroma, presenting the characteristic fine veins of infiltrated fat when cut. The main difference between the pork loin and the tenderloin is that they come from different parts of the pig. The tenderloin is extracted, as its name indicates, from the loin of the pig that is located under the ribs and attached to the spine.
The loin, however, comes from the Iberian presa, a muscle located between the front limbs of the pig. 100% Iberian acorn-fed presa loin is possibly the juiciest and most exquisite piece of pork. It comes from purebred Iberian pigs, fed on acorns during the montanera. It is seasoned with natural spices and a low amount of salt and is stuffed into natural casings, then cured in our natural drying rooms, where it is left for about five or six months, always supervised by our master butchers, resulting in pieces with a reddish, marbled appearance and a magnificent infiltration of fat, which gives it that juiciness and that extraordinary flavour.
This product, made following the traditional recipe, allows to highlight the enormous taste qualities of this delicacy. It is a healthy and heart-healthy food. 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 Ibéricos, Cult of the Iberian!
