Acorn Fed Ibérico Loin “Sierra de Codex”

Acorn Fed Ibérico Loin (50% Ibérico Breed)

The Sierra de Codex Acorn Fed Ibérico Loin is obtained after the traditional maceration, packing and curing of the loin strip obtained from our Ibérico pigs, which are the result of the best cross-breading, reaching ratios of up to 50% Ibérico breed. They naturally free-range throughout our meadowlands during the montanera period enjoying the abundant acorns that drop from the Holm oaks.

Macerated with our traditional blend based on pimentón (paprika) and spices, in like manner to how it has always been done in Guijuelo, allowing for a slow lengthy curing period using the most traditional methods in our natural drying sheds. Due to the altitude and cold microclimate of Guijuelo, salting of the loins is less heavy handed than in other production areas. Thus the almost sweet nuance that first appears on the palate.

Its flavor is mellow and delicate. Its texture is also mellow and melts in your mouth due to the abundant fat marbling, quite visible upon slicing. Its aroma, pleasant and intense, is highly characteristic as it combines the nuances of the best Ibérico, the flavor of the acorns consumed during the free-range period and special aromas of the spices employed.

• Curing period: 4 months.
• Allergens: Allergen Free.