The Caña de Cebo de Campo Ibérico de Juan Manuel, is one of the most noble pieces of Iberian pork, fattened on extensive fattening farms that comply with all the requirements established by law, based on their feeding on natural feed and pasture.
It is each of the two pieces of meat that are next to the spine and under the ribs, seasoned with salt, paprika, garlic and oregano, and then cured through a laborious, slow and natural process.
INGREDIENTS: Loin and paprika marinade, salt, garlic and oregano.
CURING: More than 6 months of curing in natural drying rooms.
VISUAL APPEARANCE: Colors ranging from pink to red purple, marbled appearance in its veins by the fat infiltrated.
TEXTURE: Smooth, unctuous, subtle and fine texture as it comes from one of the most exquisite parts of the Iberian pig.
AROMA: Pleasant and characteristic aroma, intense and full of nuances like the countryside and spices.
FLAVOUR: In the mouth it is unctuous, with an intense and persistent flavour, its marinade is appreciated which is subtly integrated, a pleasure in the mouth.
The Iberian Acorn-fed Loin is an exceptional product that has magnificent beneficial properties for health. It is very rich in proteins and is recommended, among other things, during childhood, adolescence and pregnancy, because in these stages, a greater supply of this nutrient is necessary. High in vitamin B1 and B3, it helps fight stress and is beneficial for the circulatory system.