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

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Pata Negra acorn loin envelopes

100% Iberian loin from purebred Iberian pigs raised in freedom in the pastures of the Los Pedroches Valley and fed acorns and wild herbs during the montanera. It is presented in 100g vacuum packed sachets.



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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.


Data sheet

Elaborated in:
Villanueva de Córdoba
Dry-Curing Time:
4 - 6 Meses Curación Natural
Breed of pig
100% Ibérico
Lomo de cerdo 100% ibérico bellota, sal, ajo, pimentón, especias, azúcar, dextrosa, antioxidantes (E-301), conservadores (E-252, E-250)
Iberian Certification:
Sanitary Registration
RGSEAA: 10.17765/CO
Bellota: Acorns of holm oak and cork oaks, gall oaks and wild herbs

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