CURED PORK LOIN AND SHOULDER BUTT
Cured Iberian pork loin (caña de lomo ibérico)
Like the ham and the shoulder, the Iberian pork loin is one of the finest and most sought-after parts of the Iberian pig. Made from a pork loin carefully cleaned of surface fat, it is matured slowly for between 3 and 4 months in our natural dryers in Jabugo to obtain a select, mild flavoured product with a delicate aroma.
100% cured Iberian acorn-fed pork loin
1 complete vacuum-packed piece or 1/2 piece
100% cured Iberian acorn-fed pork loin
1/2 piece in box pack
Cured Iberian grain-fed pork loin
1 complete vacuum-packed piece or 1/2 piece
Cured Iberian grain-fed pork loin
1/2 piece in box pack
CURED PORK LOIN AND SHOULDER BUTT
Acorns are essential
The Iberian pig lives in freedom during the time it grazes on the open range eating acorns and wild grass. This period, called the montanera, is the basis of the quality of its meat. During this vital phase the acorn, due to its high carbohydrate content, provides energy that the animal stores as the famous fat, and the grasses and herbs add their peculiar perfume to all products derived from the Iberian pig.
IBERIAN HAM RULES
Our new labelling for cured pork loin
CURED PORK LOIN AND SHOULDER BUTT
Acorn-fed cured Iberian shoulder butt (lomito ibérico)
Iberian pork shoulder butt (presa), seasoned and cured like the cured loin but with incomparable marbling and juiciness.
Acorn-fed cured Iberian shoulder butt (lomito ibérico)
1 vacuum-packed piece
Acorn-fed cured Iberian shoulder butt (lomito ibérico)
1 piece in canister
READY SLICED
El Colmado de Cuyar
The quickest and most convenient way to enjoy the authentic Jabugo flavour.
IBERIAN PORK COLD CUTS
Traditional flavour
Made following the family recipe preserved for three generations from selected Iberian pork meats, natural casings and top-quality spices.
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