Iberian Cured Loin of BELLOTA or CEBO,Spain price supplier

Iberian Loin comes exclusively from Iberian pig. The main features that distinguish his quality are derived from the purity of the breed, the breeding in extensive regime of freedom of the Iberian pig, in wooded pastures where they can move, feed and cure the Loin. Iberian Loin can be distingue from the rest of Loins by its texture, aroma and taste, varying depending on the food and exercise of the animal.

Iberian of "Bellota" are those animals that feed on a grass and acorn based diet in Holm and cork oak meadows

Iberian of “Cebo” is the one fed in the meadows only with feed.

Elaboration:

To prepare, the Iberian loins are cured in salt for one or two days, then washed to remove salt and left in airing a couple of days until they are well drained. Subsequently, seasoned with a sauce made with paprika, garlic, oregano and olive oil.
Finally, after marinating, are inserted into elongated casings and hung to cure in a cool and dry cellar for 6 months.

PRODUCT HOMOLOGATED FOR:

EUROPE, CHINA, USA, BRASIL, RUSIA, AND ALL MAYOR COUNTRIES WORLDWIDE