Acorn-fed Iberian Loin from Jabugo Altanza

Acorn-fed Iberian Jabugo Loin

This loin comes from pigs that in the montanera phase have been fed with acorns and other wild herbs.

The Iberian loin is a culinary product made from the meat of Iberian pigs. These animals are raised in the wild in the Iberian Peninsula, especially in Spain and Portugal, and feed mainly on acorns, a grass with high fat content and natural oils that give it a unique flavor and aroma.

The Iberian loin is obtained by cutting the pork loin and filling it with fat, salt, pepper and other ingredients. It is then rolled up and fixed with a thread to keep its shape. Finally, it is cured for a set amount of time that varies depending on the crafting.

There are different types of Iberian loin, depending on the degree of aging and the diet of the pigs. Some of the best known are the Iberian acorn-fed loin, which is the most elaborate and expensive, and the Iberian bait loin, which comes from pigs fed with feed.

In short, the Iberian loin is a high quality product, appreciated for its characteristic flavor and aroma. It is a versatile ingredient that can be consumed alone, in salads, in tapas, or as the main ingredient in many dishes.