Acorn-fed Doubled Loin

Made from the tenderloin of acorn-fed 100% Iberian pigs. This artisan product, elaborated without paprika, is based on a traditional recipe from Extremadura, re-discovered by Señorio de Montanera. The whole loin is folded in half, coated with lard and cured for six months. Once cut it has a vivid reddish purple colour, heavily marbled with fat. It has a gentle, lingering aroma and is exceptionally succulent