Dry Cured Acorn Fed 100% Iberico Pork Loin // 1.25 lb

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 100% Iberico Pork Loin is one of the noble cuts of an Ibérico pig. It is a large, long muscle joined to the spine. The Iberico loin comes from free-range Iberico pigs, a unique breed, which live on acorns in the oak groves of Southwestern Spain. Hams and loins go through a slow curing process in the singular microclimate of Sierra de Francia. The final result is a product with a truly extraordinary aroma, flavor and texture.