Acorn fed Iberico Loin Hernandez Jimenez

The Acorn Fed Hernandez Jimenez Ibérico Loin is a dry cured meat that is made in true artisanal fashion from a whole piece corresponding to the lumbar muscle.

It is known for a powerful and fragrant aroma, a slight maroon and ashy colour with a very well-defined shine and a mild paprika flavour with hints of land and the smoking process. An irresistible Hernandez Jimenez delicacy.

4 Months Curing

Weight:1.2 Kg
F. Hernández Jiménez e Hijos
  • Cut: Lomo,Parte lomo

  • Diet: pork raised in extensive in the pastures and fed on acorns during the epoch of montanera...
  • Colour: characteristic colour ranging from pink to purplish-red and appearance on cutting of marbling fat throughout the flesh
  • Smell and Taste:Soft and delicate texture thanks to the fat infiltration coming from the acorn.
  • Packaging: Vacuum packed.
  • Expiry date:Minimum 2 months after delivery...
  • Curing: Cured slowly in natural drying houses for 4 months minimum.
  • Breed: 100 % iberico with duroc.

Considered one of the noble parts of the Iberian pork. After being macerated between 3 and 5 days, pieces are stuffed into a natural gut

salt, paprika and other sypces used.

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