Features of Iberian Bait Loin:
Origin: Guijuelo (Salamanca).
Preparation: piece of loin from Iberian pigs fed with selected feed and cereals.
Ingredients: Iberian pork loin, salt, paprika, spices, dextrose, lactose, dextrin, soy protein, milk proteins,
antioxidants (E-301, E-300), preservatives (E-252,E-250).
Curing time: 3 months in natural wineries.
Breeding: pig 50% or 75% Iberian breed.
Feeding: cereals, herbs and natural pastures.
Format: whole piece of 1.2 kg.
Why buy directly from Julian Martin?
In Julián Martín we are manufacturers and we have been specialized for 3 generations only in the production of high quality Iberian Ham and Sausages. For more than 80 years we have maintained a strict product quality policy.
We have kept traditional manufacturing processes virtually unchanged, the quality of Iberian ham is only achieved with an exceptional raw material, a special climatology and time, a long time...
If you are not satisfied we change the product at no additional cost. For more information you can contact us at 923 581 151 or via E-Mail email@example.com