Cured pork loin IBERICO DE CEBO DE CAMPO

Cured pork loin IBERICO DE CEBO DE CAMPO, sourced from happy Iberian pigs raised in a natural environment. With a rich flavor, cured for 32 months using traditional methods, it’s a perfect addition to your table.

During the „Montaneros“ season (from October to March), Iberian pigs have no less than 100 sq.m. of space per animal. They feed on what is naturally found in the field: grass, flowers, roots, mushrooms, acorns. Additionally, they are fed a mixture of cereal-based feed (E340) and acorns. The meat is traditionally salted in layers on top of each other to ensure an even distribution of salt (E250) to the perfect balance level. Curing takes place in natural cellars, where temperature and humidity are controlled only by opening or closing windows and shutters. IBERICO DE CEBO DE CAMPO loin is cured for no less than 32 months.

Salt

Sodium Nitrite (E250)

Mono Potassium Phosphate, Di Potassium Phosphate, Tri Potassium Phosphate (E340)