loin pieces

...Our Acorn-fed 75% Iberian Loin presented in a can, contains two pieces. It’s burgundy red intense with streaks of pearly-toned fat, smooth and unctuous touch, intense and persistent flavor, and pleasant aroma. The slow natural drying process and the marinade made of paprika and natural spices used by the family for three generations, give our Lomo an incomparable bouquet. SKU:637000 Shipping weight:3 kg...

...Acorn-fed loin cane 50% Iberian in pieces.

...Whole or half pieces made from selected Iberian pork lean meat, seasoned with natural spices, salt, garlic, and oregano. With a delicate flavor and characteristic aroma. With a minimum curing time of 4-5 months, featuring a delicate flavor and characteristic aroma. Production Process: Selected, minced, kneaded, stuffed, and cured. Ingredients: Iberian acorn-fed pork meat, salt, sugars, natural...

...The Lonzo from the Isle of Beauty is made from pork loin that matures for a minimum of 21 days. Each piece weighs approximately 350g, with a length of 10cm. Packaging: cardboard box of 5kg for about 14 pieces Storage: maximum 18°C Best before: 125 days...

...Loin (erector spinae muscle), is one of the noblest pieces of the Iberian pig, fed from natural products such as herbs and cereals. Approximate weight per piece: 1 kg. Weight:1 Kg...

... Mediterraneus, native to the famous Spanish dehesas, primarily located in Salamanca. Applied Treatments At Ibéricos Brisa, all sausage pieces undergo the following treatments: grinding, addition of ingredients and kneading, resting in refrigeration, stuffing, drying, and aging. The Benefits of Sausages Sausages are rich in magnesium, phosphorus, zinc, and potassium. Moreover, Brisa Iberian pigs...

...Iberian acorn-fed loin. Cured sausage pieces weighing between 1 to 1.2 kg, cured for about 90 days. They are served vacuum-packed whole or in halves.

...We offer whole pieces or vacuum packaging service in 100g bags. Min. Order: 5 Pieces; 2kg each.

...It is the part of the pig closest to the head. It is considered a lean cut (with less fat) and is ideal for roasting whole with spices and lard to create a crispy and delicious crust. It should be cooked very well to ensure it is not raw inside. Once roasted, it is allowed to cool before slicing, so it does not break into small pieces and has a perfect presentation. It is recommended to cook without thawing. Like all our products, it contains no allergens and only natural ingredients.

...Frozen Pork Meat Specification: Without skin, fat and bones; each half carcass cut into the following four pieces: 1. Nape: Each piece weighing 0.8kg net min. 2. Shoulder: Each piece weighing 1.35kg net each min. 3. Loin: Each piece weighing 0.55kg net each min. 4. Leg: Each piece weighing 2.2kg net each min. With slight fat left on each piece of meat. In each carton, one piece of meat weighing...