Acorn-Fed Iberico Shoulder + Pork Loin Slices

Known as Presa, this Acorn-Fed Ibérico Shoulder is cured for 90 days without paprika, allowing you to savor the deep flavor of the meat itself. Deep pink with fat marbled finely throughout the grain of the meat, it just melts in your mouth!

Dehesa Cordobesa - Acorn-Fed Ibérico Pork Loin Slices are seasoned with salt and spices, offering an exquisite piece of traditional cuisine from the Pedroches Valley. It's marinated and subjected to a maturing and drying process that guarantees a smooth and crisp texture with flavors reminiscent of acorn and the mountains of the Pedroches Valley.

Bellota (acorn) means the pigs have been on the plains eating acorns for the last 3 or 4 months of their lives and when they reach the desired weight for slaughter have not eaten any other grains.

El Valle de Los Pedroches in Córdoba has 400,000 hectares of Holm oak forest. These oak trees produce acorns considered to be the sweetest in Spain. It is here they allow their 100% purebred Ibérico pigs to roam freely. During autumn and winter, the pigs feed on acorns, which contributes to the meat’s juicy flavor and marbled appearance.

The Iberian pig in general—especially when fed grass and acorns in a long and leisurely montanera—has a high content of polyunsaturated fatty acids in its fat, which help prevent coronary and circulatory problems. Because it has an unparalleled and wonderful flavor, people who consume it love cutting it into thin flakes and consuming them alone or accompanied with slices sprinkled with olive oil.