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- Acorn-fed Iberian Ham
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- Acorn-fed Iberian Loin
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ACORN FED IBERIAN LOIN
A fine part of the Iberian pig that is marinated in pepper, salt, garlic and oregano and then stuffed into natural or artificial tripe. It is then hung in a warm place so that it can dry or cure. We do this “naturally” at Masan .
Curing time: 4 months
- - It can be presented as a bar, the cured weight of which varies between 1.100 and 1.600 kg .
- - Packaged half bars.
- - Sliced and vacuum packed.
