Sliced Acorn-fed 100% ibérico Pork Loin "Jamón Pasión" 5x100 gr.

Buy 100% Iberian acorn-fed Loin Jamón Pasión

Sausaged loin of 100% Iberian pork raised in freedom and fed with acorns in the largest pasture in Spain, north of Córdoba. It is a creamy meat, leaner than ham, as it is the entire piece of the loin, but with enough marbling to provide juiciness, aroma and intense flavor.

The Jamón Pasión acorn-fed loin pata negra is made only using artisanal procedures, stuffed in natural pork casing and cured in the drying rooms located in Villanueva de Córdoba.

A juicy and unctuous meat thanks to the infiltrated fat characteristic of Iberian pigs. It comes in a format of 5 and 10 vacuum-packed sachets.

Preparation of cures pork loin

The 100% Iberian pork loin is marinated in brine for 1 or 2 days, always depending on the weight of the loin. Afterwards, 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 and paprika until it forms a kind of paste in which the piece is introduced so that it absorbs all the flavors for 24 and 48 hours. Subsequently, the meat from the Iberian acorn-fed pata negra loin is stuffed into a pork intestine and hung in natural drying rooms where it will remain at the correct temperature and humidity for a minimum of 16 weeks.