Ecological Loin of Dam of Acorn 100% ibérico -ECOIBÉRICOS®. 0,50 Kg approx.
Composition: Iberian Spalla dam, garlic, paprika, all of organic production and sea salt.
Features: It has more fat infiltrations than the tenderloin, which makes it juicier and unctuous on the palate. It has a curing period of three to four months depending on the size and the climatic conditions.
- Whole pieces (weights from 250 to 450 grams), vacuum packed, with a diameter of 40 to 50 mm. And a length of 20 cm approx.