This acorn fed Ibérico loin is made from just one cut of meat that is seasoned with paprika, garlic, oregano and salt and cured for several months. It has a fine marbling of sweet, nutty fat that is balanced with a smoky flavor. It is packaged into thinly cut slices that are ready for serving. Each pack has 1.5 ounces.
Serving recommendations: The package should be refrigerated until consumption, but served at room temperature so that the delicious, creamy fat melts in your mouth
Producer Info: This company from the town of Jabugo has been in business for over 130 years producing acorn fed 100% Ibérico ham, a product which is also known as pata negra due to its characteristic black nail. During our visit, we couldn’t stop to marvel at their famous curing cellars, where the hams will mature for 18 to 36 months. These cellars are strategically located below ground to maintain temperature and humidity levels. Additionally, when you visit the famous meadows, called dehesas, where the pigs roam you can see the utmost respect for the animals, which each get 2.5 acres where they can freely feed on acorns.