Weight: 1 to 2 Kg (in lower weights can be cut pieces)
Healing: from 3 months.
The Iberian Loin Field Fed is a sausage made of artisan form of a corresponding to the lumbar muscle mass, known as lomo whole piece. Being Iberian pigs reared in freedom, streaks of fat asymmetric get an intense flavor on the palate appreciated.
For its preparation, external fat and tendons removed, then it marinates and finally stuffed and cured in natural drying.
Iberian pigs bait IBISMASL are free to the pasture and feed on herbs and natural feed.
The Iberian pork loin, made the old way, spends more than three months in natural drying of Salamanca with strict quality control, traceability and regular analytical.
The number of parts is limited and different each year.
Green Label - Iberian, field feed
The mother is 100% Iberian and the father has some crossover.
Feed field - Resources pasture and help of compound feed, cereals and legumes.