The Iberian dam of acorn or Iberian loin is a piece taken carefully from the center of the headboard, with very little fat and an unmistakable grain.
It is made with the marinades inherited from our grandparents and a slow cure in natural dryers.
The Iberian dam or loin sausage is somewhat more delicate than traditional sausages such as chorizo or sausage, so it needs a conservation between 4 and 12 º. Before consuming it, you should temper it a bit so you do not miss any of its fantastic flavor.
The most suitable cut for the cured Iberian presa is in thin slices and a slightly oblique cut, as you can see in the photo.
Buy a good bread, spread it with a spark of olive oil, sit down in good company and start cutting the piece little by little. It will not lose juiciness and will delight dinners.
Recommended serving: 75 grs/person
Acorn-fed Iberian pork loin, salt, sugar, dextrose, paprika, preservatives (E-252 and E-250), antioxidants (E-300 and E-331iiii), oregano, olive oil and garlic.
Slow cure in natural dryers
Average nutritional values (g/100g) of the product