Whole piece or halves of Loin, 50% Iberian Acorn-fed, red label, handmade by the company IBISMA SL from Salamanca. Subjected to a slow healing process in natural drying air of Salamanca. Certifications:
The Tenderloin Iberian acorn is done with the part of the Iberian pig prey, ie meat that is between the shoulder blades, not the same part used for the back but the resulting product is similar. They are subjected to a slow healing process, between 3 to 4 months, natural air drying Guijuelo.