Tenderloin Iberian, acorn fed

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.

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  • 600 gr
  • 1,00 Kg
  • 1,20 Kg
  • 1,40 Kg
  • 1,80 Kg
  • 2,00 Kg
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Tenderloin Iberian Acorn

Our tenderloin is distinguished by its cutting fat leaks, which do we taste a pleasant taste on the palate.

Presentation: Vacuum-packed bags in unit for perfect preservation and to ensure an ideal cure for the product.

Limited number of units available each year.

Nutritional information (100g):
Kilojoules - 686 kj
Calories - 164 kcal
Protein - 18.9 g
Carbohydrate - 0.5 g
Sugar - 0.5 g
Fat - 9.7g
Fiber - 0g
Sodium - 0.96 mg

8% IDR (164 cal)

 
Data sheet
LabelRed Label - Iberian, acorn fed
RaceThe mother is 100% Iberian and the father has some crossover.
FeedingAcorn - In its fattening stage is fed exclusively on acorns, herbs and tubers
OriginGuijuelo - Salamanca
WeightAccording choice.

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Tenderloin Iberian, acorn fed

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.

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