One of the most prized cuts in Spain, Iberico pork end loins are exceptionally juicy. Well-marbled and bursting with bold meaty flavor, the loin is the pork equivalent of the flank steak. Roasted, grilled, or seared over high heat, not only is this one of the most delicious, cuts but it’s also one of the easiest to prepare! Serve it whole, or slice it thinly against the grain, adding it to all your favorite dishes for a punch of flavor and a little extra protein.
Iberico pork is a Spanish delicacy. A true culinary treasure it’s widely considered the finest pork in the world. Though Iberico pigs are most famous for their slow aged hams (known as Jamon Iberico,) the other cuts from this singular breed yield pork that is every bit as deserving of praise. Succulent, juicy, and full of flavor, this Iberico Spanish pork is raised free-range, subsisting on a natural diet of corn, wheat, grasses, and native forage. With no added growth hormones or antibiotics, not only is this some of the most delicious pork you’ll ever taste, but it’s also some of the healthiest!
For a correct defrost the product must be defrosted in refrigeration between 0ºC-4ºC from 24 to 48 hours. Once open the bag, it is
recommended to air for at least 2 hours in refrigeration before cooking it.
It is recommended to consume within the 8 following days to guarantee its organoleptic characteristics.