The Ibérico Loin is particularly juicy thanks to its important fat marbling. It is used in the kitchen in many diverse ways. The entire cut can be cooked or it can be sliced into rather large pieces and it can even be oven roasted. Sliced to taste it can also be pan fried or grilled. And it is quite often diced and skewered in kebabs.
This is one of the most traditional Ibérico pork cuts, while in turn it is also rather difficult to find, reason being that an important number of pieces are sold already macerated, cured and packed, representing one of the most highly appreciated cold meats among the consumers.
It is the longest muscle of the Ibérico pig, running the whole length of the rib rack. It is partially free of external fat, yet it stands out because of its beautiful fat marbling.
- Allergen free
- Fresh product
- Frozen product
|de las cuales ácidos grasos saturados
|Hidratos de carbono
|de los cuales azúcares
and enjoy it at home.