Iberian bacon loin
This cut comes from the fatty part of the pig, it is located next to the loin strip, glued with the skin.
Description.
Its shape is very compact and visually it adopts a homogeneous appearance with marbled pink and white tones without macroscopic impurities.
The texture of this piece is slightly fibrous and consistent.
Conservation.
The ideal is to keep them at a temperature between 2º and 6ºC.
For optimal quality, they must be taken out of the fridge half an hour before, so that the meat is tempered, so the central part of the piece will not remain cold in its preparation.
Another option to preserve them is to freeze them at around -18ºC.
- Fresh vacuum packed: 16 days of preferential consumption.
- Frozen vacuum packed: 20 months of preferential consumption.
Consumption.
This cut is one of the most requested ingredients for stews, it is super tender.
Others prefer it more crunchy and that's why they fillet and fry it.
