100% Iberico Acorn-Fed Loin Sliced - Fermin

100% Iberico Acorn-Fed Loin Sliced - Fermin, 2oz

Fermin's 100% Iberico acorn fed loin comes from free range pigs in the Montanera season, when they live on acorns in the dehesa. It is cured for a minimum of thirty six months in La Alberca, Spain, and sliced thin so the fat can do its work on your tongue.

Why you'll love it

• 100% acorn fed Iberico — from free range pigs fattened on acorns during Montanera
• Cured 36 months minimum — a long, slow cure that concentrates the flavor
• Rich aroma and bold flavor — the deep, nutty character of acorn fed pork
• Cured in La Alberca — in Castilla y Leon, in the Spanish interior
• Two ounce sliced pack — ready to eat, no carving and no waste

How to enjoy Let the slices warm up a little, then eat them with good bread and a drizzle of olive oil. A glass of dry sherry or a light red, and nothing else competing for attention.

The best version of a very good thing, sliced and ready, and worth the price tag once you taste it.