100 % Iberians acorn-fed pork shoulder + Whole acorn-fed pork loin. Belloterra.
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- 100 % Iberian acorn-fed pork shoulder. Curing period: 20 – 30 months. Approx. weight per piece: 4,5 – 5 kg.
- Whole cured 100% iberian acorn-fed pork loin: Curing period: 4 – 5 months. Approx. weight per piece: 1 – 1.3kg. Individually vacuum-packed
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in 4/8 Days
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This pork shoulder is made from 100% Iberian pigs reared freely in the Valley of Los Pedroches and fed on an diet of acorns and grass. The curing process, which is never less than 2 years, is achieved through a very slow maturation in a natural dryer, followed by time spent in our natural cellar, located 5 metres underground to achieve the optimum moisture and temperature conditions.
Pork loin prepared with natural ingredients and cured slowly for 150 days and their maturing ends in the natural cellar.