Sanchez Romero Carvajal's Acorn-Fed Pure Iberian Cured Loin is made the iliospinal muscle of 100% pure Iberian pigs reared in the vast pastures of the Iberian Peninsula, and which feed on acorns during the 'Montanera' fattening period.
During the production process, the external fat, aponeurosis and tendons are first removed. After that, the loin is carefully salted, marinated and stuffed into a natural gut casing. Once it has fully matured, it has a slightly flat, round shape.
After the loins have been cured to their optimal point in cellars, they go through a rigorous selection process to ensure that only the very best bear the world-famous ‘Sanchez Romero Carvajal’ label.
'SRC' Pure Iberian Cured Loin has a mild red pepper flavour with a smoky aftertaste.