• ca
  • es
  • en
  • fr

Cured Pork Loin

Pieces from 800g to 1200g

This cold cut is prepared with the pork’s loin and it’s coated with black pepper and sea salt. Its curing process is the traditional of the regional farms – it’s kept in a drying chamber with constant temperature and humidity for 3 or 4 months. This characteristic step provides a nice flavor and an exquisite texture, which is appreciated by all gourmets.