100% Iberian acorn-fed pork loin

A good pork loin is one that comes, as is our case, from the best raw material: Iberian acorn-fed pork.

This particular cut comes from the meat and muscle from the upper part of the pig, from the "presa" or loin head, near the top of the shoulders, down to the hams.

What makes Quinta-R loin different from any other producer is the curing process we carry out. The excellence and added value of our loin is the result of its low-temperature marination with spices, mainly salt and paprika, and the subsequent curing process, stuffing each piece for at least 4 months.

After so many years respecting this traditional procedure, we obtain a fascinating product full of unique aromas, flavors, and nuances that last over time thanks to the incorporation of additives. Thus obtaining a rich, long-lasting product with a texture and juiciness that gives it greater culinary value.

It is worth trying this true delicacy that the dehesa and our venerable Iberian pork give us.

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100% Iberian acorn-fed loin