Ingredients
Iberian acorn-fed pork loin, salt, paprika and spices
| Healing | + 6 months in drying sheds and natural maturing |
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Presentation
Half piece. 0.6 - 0.750 kg.
Conservation Instructions
The loin should be kept in a cool, dry place.
It should be removed 24 hours before serving from its bag, to achieve a better flavour and aroma, and should be served at room temperature between 20 and 25 ºC.
Nutritional information
Approximate values per 100 g.
| Energy value: | 1595,1 KJ/ 382,7 Kcal |
| Fats: | 24,97 g |
| Of which saturated | 10,70 g |
| Carbohydrates | 0,72 g |
| Of which sugars | 0,3 g |
| Proteins | 38,76 g |
| Salt | 5,04 g |
