This cured pork loin is made from the meat of carefully selected white pigs in the province of Teruel, Aragon, a region famous throughout Spain for the quality of its cured pork products.
The fresh loin marinates in salt and paprika for about 5 days before being cured for a period of 3 months to produce a lean but flavourful piece of charcuterie.
| Nutrition - | Per 100g |
|---|---|
| Energy | 1028.8kJ / 245.3kcal |
| Fat | 10.4g |
| of which saturates | 4g |
| Carbohydrate | 1.7g |
| of which sugars | 1.5g |
| Protein | 36.3g |
| Fibre | 0g |
| Salt | 3.5g |
| * 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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