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.
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 |
3-4
30-45 mins
2 people
20 mins
25 people
0 mins
Serves 4
40 mins
2 people
25 mins
4–6 people
1 hour
4 people
40 mins
2-3
25 mins
4 people
10 mins
4 people
55 mins
4 as side dish
5 mins
2-4
0 minutes
2-3
10 mins
2-3 people
2 hours and 10 mins
4-5 people
1.5 to 2 hours
2 people
40 mins
serves 5
2-3 hours
Serves 6
3 hours 45 mins
2 people
20 - 30 mins
6-8 as a side
45 min
6-8 people as an aperitive
30 min
4 as a main
20 min
4-6 people as a starter
45-50 min
4-6 people as an aperitive
25/30 min
4-6 people as a main
35 min
4-6 people as a starter
45 min
2
30
2
30
6 people
0 (apart from the boiled eggs)
2 people
12 mins
4 people
1 hour
4 people
2 mins
4 people (as tapas with other dishes)
15-30 mins
4 people
8 mins
4 people
25 minutes
4 people
0 min
4 people
40 mins
2 people
50 mins
Serves 4-6
15 minutes (croutons)
4 people
1 hour 40 mins
Serves 4
30 mins
Serves 4
30 mins
4-6
45 mins
Serves 4
45 minutes
Serves 2-4
30 mins
Serves 4
20 mins
Serves 6 as a main dish, or 8 as a side
1 hour
Serves 4-6
2h
Serves 4
10 mins
