Purebred Iberian pork loin

There are meats of such particular quality in acorn-fed Iberian pork which, subjected to artisanal elaboration processes, give rise to products as extraordinary as the 100% acorn-fed Iberian “Pata Negra” loin.

Considered one of the noblest pieces of the Iberian charcuterie family, it is only produced in two copies per Iberian pig.

The air of the Sierra de Huelva allows the development of all the processes that transform raw meat into the delicacy that is well-cured chorizo.

Piece of approximately 500g