Premium Iberico Pork Loin - Dry-Cured, Acorn-Fed, 75% Iberico de Bellota | Pasture-Raised, Authentic Spanish Flavor | Perfect for Charcuterie Boards, Tapas & Gourmet Cooking

ACORN-FED, IBERICO PORK LOIN with natural skin, made with artisanal methods following our own recipes. Marinated in salt, D.O. La Vera paprika and garlic; and cured for a minimum of three months in our natural drying sheds in the Sierra de Francia (Salamanca), until it acquires its unmistakable deep red colors, aromas of firewood with hints of spicy notes, and unique, rich and nutty flavors.

[ACORN-FED 75% IBERICO LOIN] This Acorn-Fed 75% Iberico Free Range Loin has been naturally cured for a minimum of 3 months in Sierra de Francia Mountain Range, a declared Biosphere Reserve by UNESCO

[ANIMAL WELFARE AWARDS] Marcos Salamanca’s Iberico pigs are born and pasture-raised in the only Spanish farms awarded for their treatment to animals. Marcos Salamanca holds the Good Sow and Good Pig awards from animal welfare organization Compassion in World Farming

[THE MOST FINELY-TUNED IBERICOS IN THE WORLD] Our production processes are based on age-old home recipes followed in handling Iberian breed pigs. To guarantee the optimum degree of ageing of each piece, our Technical Department measures and scores our meats according to over 12 different parameters.

[COUNTRYSIDE IBERICOS | PRODUCT OF SPAIN] Since 1965 we have produced the most refined Iberico products from our hometown of Sotoserrano, Salamanca for the most demanding palates. Now we are honored to finally offer our products in the US for friends and families to celebrate with the most precious meats of the Spanish gastronomy.