The Iberian tenderloin is one of the most appreciated cured meats is our gastronomy. It is produced from the tenderloin of Iberian pigs, raised free range.
Sliced at the ideal thickness to enjoy all its flavour and vacuum packed immediately after slicing to retain all the properties that characterise the quality of Iberian products.
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The acorn fed Iberian cured tenderloin is without doubt the king of Iberian cured meats. Its aroma and special flavour make it one of the most prized products of discerning palettes. It is the moistest meat with the highest quality of all Iberian pig products. Raised free range, its diet is complemented under our control with high quality natural meal.
Each animal has only two tenderloins, which explains the exclusiveness of this product. It has a minimum curing period of 5 months in traditional bodegas in Salamanca.
Product finely sliced and packed to retain all of its excellent qualities.
This product is vacuum packed, once the seal is broken we recommend that you remove it completely from its packet and keep it in the fridge covered in cling film. Remove it from the fridge and keep at room temperature for 30 minutes before consumption to better enjoy the flavour and characteristics of this high quality product.
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|Nutritional facts||100 g|
|Energy||1151 Kj / 275 Kcal|
Loin of iberian pork, salt, garlic, pepper, nutmeg, sugar (LACTOSE and dextrose), dextrin, stabilizers (E-450i and E-450ii), antioxidant ascorbic acid and preservatives sodium nitrite and potassium nitrate.