The Salamanca tenderloin is one of the most appreciated cured meats is our gastronomy.
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The Salamanca 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 and also fed with a controlled high quality meal.
Each animal has only two tenderloins, which explains the exclusiveness of this product. It has a minimum curing period of 2 months in traditional bodegas in Salamanca.
Product 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.