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Marcos Salamanca

Dry-Cured Acorn-fed Free-range 100% Iberico Loin // 1.25 lb

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Product Description

Marcos Salamanca Countryside Ibéricos are made the traditional way following an old artisanal recipe handed down from one generation to the next. Located in the small town of Sotoserrano near the Tagus and Douro Rivers, it is difficult to imagine a better location to perfect Iberian Ham. The pure air of the Sierra de Francia creates a mild, humid microclimate for a much slower curing process. Thousands of nuanced flavors meld together and melt on your palate.

This Dry-Cured Acorn-fed Free-range 100% Iberico Loin is made from the selection of the leanest meat, marinated in salt and D.O. La Vera paprika, with natural skin. The meat is naturally cured for a minimum of 3 months in Sotoserrano, Spain, a Natural Reserve declared World Heritage. Compassion In World Farming has awarded Marcos Salamanca for their commitment to use higher welfare systems for their Iberico pigs.

Product Details
  • OriginSpain

— Weight: 1.25 lb
— Naturally Cured For A Minimum Of 3 Months
— Marinated In Salt & D.O. La Vera paprika, With Natural Skin
— Sourced From Family-owned Farms Awarded For Their Treatment To Animals
— Hormone & Antibiotic Free
— Traceable From Farm To Table
— Shelf Life: 10 Months Unopened, 3 Months After Opening
— Care Instructions: Refrigerate After Opening
Ingredients: Acorn-fed 100% Iberico pork loin: Salt, paprika DOP La Vera, garlic ,sugars, sodium nitrate, potasium nitrate, sodium citrate and sodium ascorbate.

Shipping Information
  • Shipping Availability
    United States
  • Shipping Policy
    Standard Ground Shipping
  • Ship In
    1-2 weeks ⓘ
  • Return Policy
    Final sale, not eligible for return or cancellation
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