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Acorn-fed 50% Iberico Loin

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Slow cure for at least 6 months in natural cellar to achieve the best aroma and flavour. Pieces from iberico (50% Iberico breed) pigs, specifically, pigs from Extremadura specially selected, reared and fed in the open using acorn and grass.

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Acorn-fed 50% Iberico Loin

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