Acorn-fed Iberian Pork Loin Jabugo Altanza

Acorn-fed Iberian Jabugo Pork Loin

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

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

Iberian pork loin is obtained by cutting the pork loin and stuffing it with fat, salt, pepper and other ingredients. It is then rolled and fixed with a thread to maintain its shape. Finally, it is cured for a determined time that varies according to the elaboration.

There are different types of Iberian pork loin, depending on the degree of aging and the diet of the pigs. Some of the best known are the acorn-fed Iberian loin, which is the most elaborate and expensive, and the fattened Iberian loin, which comes from pigs fed with animal 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 a main ingredient in many dishes.