The Iberian acorn loin is another product obtained from the pig and treated in such a way that it is prolonged and guaranteed its preservation without danger.
Not only the idea of conservation is what motivates the production of the stuffed loin, but the obtaining of a different product of extraordinary quality, worthy of being tasted without haste and thoroughness.
For the preparation of stuffed loin, pork loins are used, which are muscles that run along the spine along the back of the animal.
For their preparation, they are first cleaned of any remaining external grease, so that the piece is completely clean.
Subsequently, it is salted, marinated and stuffed in casings that can be natural or artificial and that are permeable to allow the piece to dry.
The result is a product with a very low fat content, contrary to what many people think, and a high protein content, which makes the Loin in a healthy and quality food.
When the loin used for its manufacture is Iberian pork loin, the product obtained is called Iberian Loin and if it is also Iberian acorn-fed pork, it is called Iberian Acorn Loin.
For those who cannot ignore the extraordinary quality of the Iberian acorn-fed pig, it may seem our praise of this excessive and exaggerated animal, but the reality is that they are totally well-founded and deserved compliments.
Precisely that gastronomic quality that has everything that is obtained from the Iberian acorn-fed pork makes the Iberian acorn-fed loin, is located on the highest step.
The Iberian Acorn Loin presents some differential singularities with the rest of the stuffed loins.
The first and most important is undoubtedly its taste, which is exquisite.
Another difference is its appearance. When cut, the Iberian Acorn Loin usually has a veined appearance, with the presence of fine streaks of fat inside the loin piece and this is due to the characteristic of the Iberian pig to accumulate fat within the muscle mass.
This characteristic makes the Iberian Acorn Loin a softer and juicier product than other stuffed loins.
Precisely that greater amount of fat that usually contains the Iberian Acorn Loin, which of course does not make it a product rich in it, makes it need a period of time for drying, somewhat longer than the normal stuffed loin.
The Iberian Acorn Loin is always consumed raw, in canapés or sandwiches and its presence has become, together with that of the Iberian acorn-fed ham, a must in quality and high-level catering, not only in Spain, but for everything the world.
You can buy iberian acorn Loin online through our Gastronomic Spain page and receive it at your home, in all European countries, at prices without competition and with free shipping for orders with a total amount greater than € 79.99 or 89, € 99, depending on the country of delivery.
