The province of Teruel in Aragon has had a reputation for the quality of its cured meats for millenia due to a wide range of factors, including its height, climate and suitability for pig rearing, all of which are recognised by the DOP, created in 1983.
The cured loin is moist and succulent with a delicate meatiness, complemented by a hint of paprika, garlic and oregano.
|Nutrition -||Per 100g|
|Energy||1074kJ / 256kcal|
|of which saturates||4.5g|
|of which sugars||0.6g|
|* Typical values per 100g|
Soincar buy their animals from small local breeders, many of whom have been raising pigs for generations.
The process for curing their hams and loins requires both frequent manual input and a deep knowledge, gained over generations, about the production of high-quality cured meats.
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