Iberian tenderloin or cured Iberian pork from pigs fed in semi-freedom with cereals, natural pastures and other field products such as acorns, wild tubers, etc. in own and local production.
The semi-freedom of these pigs (formerly classified as “recebo”) makes them exercise throughout their lives, which has a positive effect on the final product and its flavour.
Traditional Extremaduran marinade with paprika from La Vera.
The tenderloin is one of the noblest pieces of the Iberian pig, it is probably the piece of meat with the most fatty infiltrations, that famous marbling, which makes it juicier and more flavorful than any other part of the pig. A fantastic bite!
Traditional elaboration process of curing in dryers and natural cellars in the heart of the meadows of southern Extremadura (Jerez de los Caballeros).
Product of Extremadura under the Iberian Quality Standard RD 4/214 (green label).
It comes in pieces of approximately 500 grams, vacuum packed for better preservation (it is recommended to open the package at least 30 minutes before consumption).
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