Acorn-fed 100% iberico Pork Loin "Jamón Pasión"

Buy 100% Iberian acorn-fed loin "Jamón Pasión"

The pata negra Iberian loin cane marketed by Jamón Pasión is made in Villanueva de Córdoba, in the heart of the Los Pedrcohes Valley , the area par excellence for Iberian pig breeding, with the largest Dehesas in Spain.

A juicy, delicate texture, with aromatic touches of matured meat, acorns and selected spices , characterize this exquisite gourmet product.

To prepare the sausage loin, the entire piece of 100% Iberian pork is marinated in brine for 1 or 2 days, always depending on the weight. Afterwards, it is desalted and left to dry for a few days. Next, a mixture of spices is made, including garlic, pepper, cumin, paprika and salt until it forms a kind of paste which is spread all over the piece so that it absorbs all the flavors for 5 days. To finish the process, the Iberian loin meat is stuffed into a natural casing and hung in drying rooms where it will remain for a minimum of 90 days.

Buying 100% Iberian acorn-fed Ham Pasión loin is a guarantee of quality , since it is made with whole loin pieces, not minced meat, in a traditional way.

Tasting of 100% Iberian acorn-fed loin

Each slice must be cut thinly, so that the fat, a fundamental part of this meat, melts in the mouth. It should always be consumed at room temperature. The ideal is around 20ºC.

Unlike hams, cured Iberian sausages are recommended to be kept in the refrigerator once opened in hot weather, and taken out at room temperature for 30 minutes. before consuming, but if you live in a cool place, it is really not necessary. Of course, it is always necessary to cover the cut area with plastic wrap to prevent it from drying out, although the best way to keep it fresh is to consume it daily. Never consume it directly from the refrigerator, since until the meat reaches an adequate temperature, you will not appreciate all the magnificent qualities and quality of this 100% acorn-fed Iberian pork loin.