COVAP Iberico Bellota Pork Loin
Pork loin is the piggy equivalent to a fillet or tenderloin cut of beef. It comes from the top of the rib cage, and in both cases is known for its sublime tenderness and quality. It is no wonder then that this is the most prized cured meat in the Spanish delicatessen.
The fine marbling of sweet, nutty acorn fat in the pure-breed ibérico meat means this is best slowly enjoyed on its own to release all that mouth-watering flavour. Accompanied by a medium-bodied Rioja Gran Reserva, all you need is some great company and a sea view of the Costa Brava to make for the perfect moment!
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- Curation Period: 12 months
- Breed: Iberian Pig
- Type: Bellota (100% acorn-fed)
- Diet: Acorns, wild plants and herbs such as rosemary and thyme
- Producer: COVAP
- Origin: Valle de Los Pedroches, Córdoba, Andalucía
- Website: http://www.covap.es
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