The noble cut ‘par excellence’.

Produced in an artisanal way, the cuts are massaged with salt and, once seasoned, the peppercorns are rubbed over the surface by hand.

Balanced flavour, with a slight touch of pepper… and nothing else.

Presented in natural casings and dried with holm oak embers, it spends more than four months curing in a natural drying room.

Pork loin from the 50% Iberian breed animal tends to have more marbling than that of the pure breed.