Joselito Dry-Cured Iberico Pork Loin

This is clearly the number one Iberico acorn-fed pork loin in Spain. Characterized by its lightness in smoke and paprika, improving the meat—which clearly takes center stage—with enhanced notes of the mentioned ingredients. Its texture is also significant given that, despite being cured (6 months), it remains juicy and tender and therefore easier to bite into. To the palate it is an explosion of heartiness, fusing its abundant fat with the tastiness of the loin to saturate the palate: immeasurable. The sharp aroma also contributes to its delice.
It is advisable, given its intense flavor, to slice it finely.
Production is around 25,000 pieces a year.