Our Iberian Bellota Pork Loins are elaborated in an artisanal way based on a careful selection of top quality loins. We season each piece with our homemade marinade and then cover them in natural casing in the traditional way after several days of rest.

Finally, we subject them to a slow drying process in our natural drying rooms, under strict supervision. The curing occurs naturally a period of 5 to 6 months, thus ensuring its exquisite taste and unmistakable aroma.

We offer them in either natural or vacuum-packed format and we recommend that they are cut in thin slices for an optimal tasting.