Frozen Iberico Pork Loin

The Iberico loin is fat-free lumbosacral common mass, which extends in the longissimus dorsi muscle, semispinalis iliocostal chest of the Iberian pig. Anatomically it is an elongated morphology and rectangular, which during the butchering process is separated from its insertion to dorsal spine.

Its fat-clean and fascia-clean on both sides, lateral and medial muscle with irregular by their insertion into the ventral sides of the lower ribs.

It has a firm and compact, cylindrical typical morphology, size variable, but always within the limits defined, generally has a deep red color and after cooking, a nice texture, very juicy and distinctive taste derived breeding system and animal feed.