Acorn-fed Iberian pork loin.
Origin Jabugo, Huelva.
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The SRC 5J loin passes a rigorous selection process among the acorn-fed loins that are cured in the cellar. Only those loins that have all the exquisite organoleptic qualities that characterize these pieces of unequaled quality are chosen to be labeled as ‘Cinco Jotas’.
The Cinco Jotas pure Iberian pork loin has a mild taste of paprika and hints of smoke.
It is the product made from the ileus spinal muscle of the Iberian pig reared extensively in the dehesas of the Iberian Peninsula and fed on acorns during the Montanera season.
During the production process, the external fat, aponeurosis, and tendons are removed. The loin is then salted, marinated, and stuffed into natural gut casings. Once it has fully matured, it has a rounded or slightly flat shape with few cracks, no flaws in the casing, or any abnormal coloring. When cut, it is characterized by tones that vary from intense purplish-red to pale pink with plentiful fat marbling of afree-range pig.
Iberian Bellota. Made with noble pieces
Jabugo. Huelva (Spain)
Acorn-fed Iberian pork loin, Garlic, Paprika, Sea salt, Sugars
Gluten Free, Lactose Free
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José Luis Romero Herves (Jamonería José Luis Romero) has received a grant from the Junta de Andalucía, through the Consejería de Transformación Económica, Industria, Conocimiento y Universidades and the European Union under the European Regional Development Fund (ERDF) for the installation of two bactericidal/germicidal units and the extension of lighting, which aims to improve the efficiency, appearance and safety of its physical space and achieve a more competitive company.
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