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This fantastic Iberian loin acquires its unique and special flavor during the curing and drying process in natural drying rooms (between 4 and 6 months, until each piece reaches the optimal curing), in which it is given a smoky note with natural holm oak wood. Served in 2 individually vacuum-packed pieces of 600 g approx.
This amazing Iberian Bellota Extra Loin is produced in an exclusive and very isolated area with a very cold weather, which provides each piece with a unique flavor and texture. This Iberian bellota loin is made in a traditional way; the pieces are salted and seasoned with black pepper by hand. Subsequently, they are marinated and stuffed into natural casing.
CASALBA CASTRO ALBA, S.L., BURGOS,S/N, VILLAMAYOR DEL RIO, BURGOS