Unlike the large meat producers, who produce their pork loins in large volumes and in a standardised manner, resulting in identical products, this small artisan factory prioritises quality, producing its pork loins one by one and in a natural way, just as in the olden days.
That is why their Iberian pork loins are all unique and different from each other, highlighting the flavour of yesteryear.
Naturally cured for a minimum of 6 months. Elaborated and matured during the winter months. Intense and sweet aroma, with fresh tones tinged with fine glints of wine that take us back to the green countryside, and slowly enriched by a natural curing process. Natural seasoning without paprika with garlic, salt and white wine.
Vacuum-packed sachet (100g)
