100% iberico Pork Loin "Ibéricos Benito"

Buy 100% Iberian acorn-fed loin Benito

A cured pork loin of 100% Iberian pig raised in freedom and fed with acorns vacuum packed and weighing 1.2 to 1.4 kg.

The iberico Pata negra acorn-fed pork loin is made using traditional methods, stuffed into natural pig casings and cured in the dryers that Benito has located in Jabugo and Castaño Robledo, belonging to the Sierra de Aracena and Picos de Aroche National Park in the province of Huelva and in Guijuelo, Salamanca.

A juicy and unctuous meat thanks to the infiltrated fat characteristic of 100% Iberian pigs fed on acorns.

Elaboration of the 100% Iberian acorn-fed loin Benito

The 100% Iberian pork loin is macerated in brine for 1 or 2 days, always depending on the weight of the loin. Then it will be desalted and left to dry for a few days.

Next, the marinade is added, which consists of mixing garlic, oregano, olive oil, lemon and paprika from la vera until forming a kind of paste in which the piece is inserted so that it takes on all the flavors for 24 and 48 hours.

Subsequently, the lomo iberico meat is stuffed into a casing and hung in traditional dryers where it will remain between 60 and 90 days.