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.
Bring Spain to your kitchen with some of our fantastic, tried and tested recipes!
Joining our mailing list makes you part of our food family. You will receive exciting offers and updates. Learn more about the origin of our food, and the fascinating backstories which relate to true food heroes and artisanal production.
I will share with you seasonal recipe ideas. And you will be the first to hear about our new products! It would be lovely if you would join us ...
MONIKA LINTON, FOUNDER
Get 15% off your first order when you join our food-filled mailing list!
By signing up you agree to the terms and conditions outlined in our privacy policy.
Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
Truffle Manchego
Galmesan Wedge
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
New Apple Cider Vinegar
Perello Chickpeas
Buy a Gift Card
Celebration Hamper
Perello Olives
Navarrico Butter Beans
