Pork Loin

Pork Loin

The pork loin is the crown jewels of the sausages. Besides Iberian pork loin we offe...

Pork Loin

The pork loin is the crown jewels of the sausages. Besides Iberian pork loin we offer you only the best loins.

The tenderloin is after the sirloin the most noble meat of any animal. The same goes for the pig. Although when we talk about cured or dried products the thing changes a little.

The tenderloin passes to a second place, giving way to the Iberian or Serrano ham. However, it is still a great product. A good tenderloin tenderloin from Teruel, with its olive oil and grated tomato, likes everyone. It's more! I challenge you all to introduce us to a person who doesn't like it. I am sure that if you do not like it, it is because you have not tried the right tenderloin, to try it in our online marketplace www.GastronomicSpain.com and then we will talk.

As in hams, the loin is a noble piece, not manipulated, since the whole piece is cured and does not have any type of additives. It is wrapped in a gut, usually natural and allowed to dry between 3 and six months, depending on weight and race. The loin obtained from the Teruel designation pig has a very good flavor, the food it has obtained and the selection processes make this cured Teruel loin stand out from the rest.

On the theme of Iberian loin, in the Gastronomic Spain online market you can find both Iberian bait loin and Iberian acorn loin. The difference in taste and texture is evident at first sight with respect to the loins that are not Iberian. Its color, its infiltrated fat and the smell make this food a delicious delicacy. In addition, in Gastronomic Spain we always have the Iberian loin and the cured loin at a very good price, both as a piece of 400 gr. as in filleted format.

Another of the most demanded products by Spaniards living outside Spain is that of loin in orza. A typical elaboration of the villages, especially in Castilla León, Castilla La Mancha and Aragón. It consists of cooking large pieces of pork loin in low-temperature olive oil. You can say it's like confiting. The process takes between 2 and 4 hours and is a very juicy loin that can be eaten both cold and hot. Enjoy the Iberian lointhe cured loin of Teruel or the loin in orza throughout the year thanks to the online market Gastronomic Spain. The best option to eat Spanish food anywhere in Europe, in an easy, fast and economical way. Do not forget that we have FREE shipping throughout Europe. Check the conditions.

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