The Extra Stuffed Loin is obtained from pigs raised in Ledesma and Arribes del Duero livestock farms.
This Extra Stuffed Loin is the result of a careful rearing of pigs with a diet based on natural feed and cereals, which gives it its flavor and texture.
The smell and taste of the Iberian loins and sausages from Puente Robles are so characteristic and unique thanks to their curing with the pure air and shade provided by the Arribes del Duero.
It is a product made with the beginning of the ileospinal muscle of the pig, practically free of external fat, salted, marinated, and stuffed in natural or fibran casings, stapled or tied at one end, and has undergone an appropriate curing process to give the product excellent flavors and aromas.
Savor excellence with every bite.
Meat product.
Consumption
To enjoy the full flavor of the 100% Iberian acorn loin, we recommend consuming it at approximately 24°C.
If it is packaged, we recommend removing it from its packaging and letting it reach room temperature 30 minutes before serving. If it has been stored in the refrigerator, this time may increase up to 2 hours.
Best before: 13 months
Storage
Whole pieces: store in a dry place, with little light and no direct sunlight, at room temperature of 16°C - 25°C.
Sliced loin: store in the refrigerator between 4-10°C. When ready to consume, let it come to room temperature for 10 minutes.
Feeding
Natural feed and cereals.
Curing time
Total curing of 6 months in the shade of the Arribes del Duero.
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