Sliced loin tradition 1920 Sliced loin tradition 1920-detalle Sliced loin tradition 1920-lateral
Sliced loin tradition 1920

Sliced loin tradition 1920

from Jamones Encinasola 1920

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TRADITION LOIN 1920, hand cut 5 packs of 100 grams, vacuum packed.
Lot 5 packs of 100 grams / unit. Cane loin stuffed traditional style of Huelva, sliced in very thin slices. Ready for tasting after a few minutes of opening. With a pleasant and characteristic aroma and a soft and delicate flavor, prevailing the taste of paprika

Jamones Encinasola 1920

Jamones Encinasola 1920
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Sliced IBERIAN LOIN is a type of cured meat made from the loin of the Iberian pig, a breed of pig native to the Iberian Peninsula in Spain and Portugal. The meat is typically cured with salt, garlic and other spices for several months, resulting in a tender, flavorful meat that is usually sliced thinly and served as an appetizer or snack.

Iberico pork is a type of cured meat made from the loin of the Iberian pig, a breed of pork native to the Iberian Peninsula in Spain and Portugal

Iberian pork is known for its distinctive flavor, which comes from its diet of acorns and other natural foods found in the region's oak forests. The meat is also prized for its high level of marbling, which gives it a rich, buttery texture

Sliced IBERIAN LOIN can be enjoyed alone or combined with other foods, such as cheese, crackers or bread. It is a popular ingredient in Spanish cuisine and is often used in dishes such as sandwiches, salads and casseroles

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