Acorn-fed Iberian Loin Sánchez Romero Carvajal

Acorn-fed Iberian Loin Sánchez Romero Carvajal

The loin is one of the most appreciated parts of the pig, especially like this acorn-fed Iberico. These excellent quality loins are obtained from the same pigs from which the Sánchez Romero Carvajal Acorn-fed Ham and Bellota Shoulder is made.

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.