Our Alta Expresión Dry-cured Acorn-fed Ibérico Pork Underloin has a delicious flavor, with slight hints of a variety of premium quality natural spices. Its pearly, marbled fat gives it a juicy, succulent texture.
Taken from select premium-quality shoulder meat cured for a minimum period of 70 days, this Ibérico product will amaze you with its unique flavor and aroma, found nowhere else in the world.
Like all our Alta Expresión productos, the Dry-cured Acorn-fed Ibérico Pork Underloin comes from an exceptional animal: the 100% Ibérico breed pig, raised free-range on the pastures of southern Spain, and with a diet based on acorns and natural grass, offering exquisite meat with unbeatable texture and flavor that make it something truly sublime.
Enjoy the Alta Expresión Dry-cured Acorn-fed Ibérico Pork Underloin now at home and be amazed by the mixture of tradition and quality that result in a unique product in our gastronomy. Available in its two varieties: with La Vera paprika or without paprika.
- Presentation: Vacuum-packed whole sausage
- Aging: + 70 days
Ingredients variety "With paprika": Ibérico pork boneless shoulder, salt, paprika, sugar, spices, preservatives (potassium nitrate, sodium nitrite), antioxidant (sodium ascorbate). Non edible casing.
Ingredients variety "Without paprika": Ibérico pork boneless shoulder, salt, sugar, spices, antioxidant (sodium ascorbate), smoke aroma, preservative (sodium nitrite). Non edible casing.