100% Iberico Pork  Dry-Cured Loin by Fermin.

The most impeccable Ibérico - with a smooth and well-defined texture, in which the marbled fat simply melts in your mouth giving rise to juiciness and a range of flavors and aromas in which the acorn is the protagonist, along with the great quality Spanish paprika and the wild mountain oregano. A combination that brings to mind the evergreen of the Dehesa meadowlands in the spring and Spanish autumn, with touches of wild mushroom notes that make all the components of its flavor profoundly rich.

Fermín Dry-cured pork loin, produced solely from Ibérico pigs fattened on an exclusive acorn diet. The Ibérico pigs still wanders free. Popularly know as the Pata Negra or Black Hoof, the Ibérico de Bellota feed exclusively on fallen acorns for three months. 

    Approx. 1.2-1.4 Lb.
    Comes in a beautiful Tub presentation
    Ingredients: 100% Iberico pork loin, salt, pimenton, extra virgin olive oil, garlic
    Gluten free
    No nitrites, no nitrates added
    Cured for 3 months
    From free range Iberico pigs
    Product of Spain